|Story of Corn|
|by Betty Fussell|
Now in paperback for the first time, The Story of Corn is Betty Fussell's mesmerizing account of the extraordinary grain that built the New World.
1 - 10 of 129 for corned beef brisket
Wash brisket. Using a ... and discard. Drain and serve with yellow mustard. Total Cook Time: 5-8 hours on low, or until meat and vegetables are tender.
Cook the corned beef in a large ... vegetables (the potatoes still in their skins). Serve accompanied by butter and yellow mustard and horseradish. Serves 4.
Wash brisket. Make small ... During last half hour, add remaining vegetables and cook until tender. Drain and serve with yellow mustard. See also and
To braise brisket, line a ... orange marmalade. Increase oven temperature to 375°F and bake for about 45 minutes until carmalized. Slice thin and serve.
Cut top layer of fat from brisket. Rub with ... top. Add parsley, corns, thyme. Cover ... sauce on sliced beef. Horseradish Sauce: ... if desired. Very good.
Place brisket in baking pan ... brisket with this. Add 2 1/2 cups water. Cover very tight and bake 2 1/2 hours at 350 degrees. Do not remove cover until done.
Sear meat uncovered at 400 degrees on each side 20 minutes - 40 minutes in all. Pour over meat 1 package onion soup, chili sauce and beer. Cover ...
Rinse the brisket in water. Put ... leaves. Surround the meat with lettuce cups filled with pitted whole grapes. Cut in thin slices and serve hot or cold.
Arrange half seasonings on heavy aluminum foil. Place meat on top. Add remaining seasonings. Seal foil. Place in shallow pan. Bake 3 1/2 - 4 hours ...
Wipe corned beef with damp paper ... cooked corned beef brisket in shallow pan. ... parsley. Arrange carrots and onions in another dish. Makes 8 servings.
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