Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 To 5 lb. corned beef
-brisket
-water
2 ts Vegetable oil
8 c Sliced cabbage, cut 1/2
-inch thick
1 md Red bell pepper,
-cut into thin strips
2 tb Sugar
2 tb White vinegar
1/2 ts Caraway seeds
1/2 ts Salt
2 tb Red currant jelly, melted

Place corned beef in a dutch oven and add water to cover. Cover
tightly and simmer for 3 to 4 hours or until the meat is tender.
Shortly before serving, heat oil in a large skillet over medium high
heat. Add cabbage and red pepper, stir-fry for 5 minutes. Reduce heat
to medium low, cover and continue cooking 5 minutes. Stir sugar,
vinegar, caraway seeds and salt into cabbage and continue cooking and
stirring for 2 minutes. Place brisket, fat side up, on a broiler-safe
serving platter so the surface of the meat is 3 to 4 inches from the
heat. Brush melted jelly over brisket, broil 5 minutes or until the
brisket is glazed. Carve the brisket diagonally across the grain into
thin slices and serve with cabbage. Makes 10 servings. Note: If
desired, potatoes and carrots can be added to the corned beef during
the last half-hour of simmering. Reserve the briskey cooking liquid
to make split pea soup later. strain cooled broth, the chill it.
Remove fat that hardens at surface and use defatted stock in the soup.

From: Kountry Cook #1 #1912232 Date: 03-17-94

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