Just Dutch Oven Recipes Home|
Tap 'Back' for the recipe list you were browsing.
4 lb Beef brisket; corned, nobone
1 md Onion; sliced
1 Bay leaf
2 md Potatoes; pared, quartered
8 Carrots; scraped
1 md Cabbage; cut in 6 wedges
Hot Mustard Sauce:
1 Egg; beaten
1/2 c Vinegar
1 tb Butter
1 tb Sugar
2 tb Prepared mustard
1 ts Paprika
In a Dutch oven, or large pan with tight-fitting cover, cover meat with cold water. Add onion, peppercorns, and bay leaf. Bring to boiling point; reduce heat. Cover pan tightly and simmer about 1 hour per pound of meat, or until fork tender. (Note: the meat must be covered with water during the cooking time. Add boiling water to replace that which cooks away.)
One-half hour before end of cooking time, spoon off any scum and add potatoes and carrots.
Add cabbage 20 minutes before end of cooking time.
To serve, slice meat and put on platter. Remove vegetables with slotted spoon and place around meat, or serve separately. Pass Hot Mustard Sauce for meat. Hot Mustard Sauce: Combine all ingredients. Cook over low heat until thickened, stirring constantly, for 3 minutes. Makes 3/4 cup.