Highland High School Survivors

Important Announcement

The MSN Groups service will close in February 2009. You can move your group to Multiply, MSN’s partner for online groups. Learn More

corned beef brisket
1 large head cabbage (preferably savoy)
8 peppercorns
6 cloves garlic, whole peeled
4-5 parsnips
1-2 turnips
2 bay leaves
1 pound carrots, peeled
6 large potatoes
1 stalk celery, thinly sliced
3 whole cloves
1/2 tsp Old Bay seasoning
1/4 tsp black pepper, ground

Wash brisket. Make small X slits in the meat and insert garlic and cloves pieces.

Place the meat into a stockpot (at least 8 quarts). Cover the meat with water. Add bay leaves, peppercorns, Old Bay, 2 carrots and sliced celery. Bring to a boil, skim off foam and reduce heat to a simmer. Simmer 2-3 hours, or until meat is nearly tender.

Meanwhile, prepare vegetables. Quarter the cabbage, peel potatoes, carrots, turnips and parsnips. Slice vegetables into 2 inch chunks.

During last half hour, add remaining vegetables and cook until tender.

Drain and serve with yellow mustard.

I can get a fab recipe from a friend...do U want it? St Patty's day is coming....mmmmm

oh cat that sounds wonderful sista and of course rainbow we would luv it..

soooooo glad to see you posting again..

Ingredients

<MENU>

2 tbsp. unsalted butter

3 1/2 thinly sliced yellow onions

1 3/4 tsp. salt

1 3/4 tsp. freshly ground black pepper

1/2 head white cabbage (about 1 1/2 lbs.), cored and thinly sliced

1 tsp. sugar

3 tsp. Creole or whole-grain mustard

2 tsp. chopped garlic

1 cup water

1/2 cup heavy cream

1/4 cup olive oil

2 large baking potatoes (about 2 lbs.), peeled and grated (squeeze the grated potatoes with your hands to remove excess water)

1 lb. thinly sliced corned beef shredded

8 large eggs

1 tbsp. chopped fresh parsley leaves

</MENU>

Directions

Braised Cabbage 1. Melt the butter in a large, heavy saucepan or Dutch oven over medium heat. Add 2 cups of the onions, 3/4 tsp. of salt and 3/4 tsp. of the black pepper. Cook, stirring, until the onions are soft, about four minutes. Add the cabbage and sugar and stir until the cabbage is slightly wilted, about three minutes. Add the mustard and garlic and stir to mix. Add the water, stir, cover, and cook for 20 minutes stirring occasionally. Add the cream, stir to mix. and cook, covered, for ten minutes. Remove from the heat and keep warm.

2. In a large nonstick skillet over medium-high heat, heat the olive oil. Add the remaining 1 1/2 cups onions, the remaining 1-tsp. salt, and the remaining 1-tsp. black pepper. Cook, stirring, for two minutes. Add the potatoes and spread evenly over the onions. Cook, flipping the potatoes about every minute and gently mashing the, until golden brown, about eight minutes.

add Corned Beef 3. Add the corned beef and cook, stirring and pressing it into the hash browns, for two minutes. One by One, crack the eggs over the mixture, placing them about 1/4 inch apart, reduce the heat to low, cover, and cook until the eggs are set, seven to eight minutes.

4. To serve, spread about 1/2 cup of the cabbage in the center of each serving plate and top with a wedge of corned beef hash with an egg. Sprinkle with the parsley and serve.

Makes 8 servings 4 U.....

thanks.....are you making this one for St Patrick's Day?

yes I did make it, had some Guinness and seconds on the corned beef and cabbage. We went to the local Irish Pub down on Halstad....is there any other way to celebrate?

hey where are my beads LOL

I guess I have to get something very special for U...... did U try the recipe?

Important Announcement The MSN Groups service will close in February 2009. You can move your group to Multiply, MSN’s partner for online groups. Learn More
Highland High School Survivors	[email protected]