A WONDERFUL RECIPE FROM MY CATERING DAYS
2 or 3 pound lean first cut corned beef
water to cover
1 tablespoon mustard
2 tablespoons light brown sugar
Put brisket and any enclosed pickling spices from wrapped package into pot. Bring to simmer. Continue to simmer for 2 hours. Do not boil or meat will become tough. Cut fat from bottom of brisket. Put foil on cookie sheet. Place meat on foil. Spread with mustard and rub brown sugar into mustard. Bake in 350 degree oven for 1 hour. A 2 pound brisket makes about 6 servings of 4 ounces each.
One 4 ounce serving is about 220 calories
Hint: When choosing brisket, look them over carefully. Choose the one that has fat ONLY ON THE TOP. If it has a thin line of fat near the top, it becomes thick when you cook it, and you will have a great deal of waste.
Hint: Use any mustard you wish. My favorite for this recipe is BaTampte delicatessen style mustard.
Hint: If you want to cook two briskets at the same time, use a large pot similar to a Dutch oven.
2 or 3 pound lean first cut corned beef
water to cover
1 tablespoon mustard
2 tablespoons light brown sugar
Put brisket and any enclosed pickling spices from wrapped package into pot. Bring to simmer. Continue to simmer for 2 hours. Do not boil or meat will become tough. Cut fat from bottom of brisket. Put foil on cookie sheet. Place meat on foil. Spread with mustard and rub brown sugar into mustard. Bake in 350 degree oven for 1 hour. A 2 pound brisket makes about 6 servings of 4 ounces each.
One 4 ounce serving is about 220 calories
Hint: When choosing brisket, look them over carefully. Choose the one that has fat ONLY ON THE TOP. If it has a thin line of fat near the top, it becomes thick when you cook it, and you will have a great deal of waste.
Hint: Use any mustard you wish. My favorite for this recipe is BaTampte delicatessen style mustard.
Hint: If you want to cook two briskets at the same time, use a large pot similar to a Dutch oven.
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