Mary Egan’s Corned Beef and Cabbage Recipe

March 13, 2017

Mary Egan’s Corned Beef and Cabbage Recipe

Buy a brisket or round

Put in pot and cover with water

It should not touch bottom

Bring to boil

Reduce to a light boil

Cover and boil for 4 hours

Take pot off stove and let cool

Put pot in refrigerator overnight

With water and meat in pot

Trim fat from brisket and dump water

Take ½ cup of Nancy’s sharp and creamy Mustard

1 pound of brown sugar (light or dark)

1 tablespoon of orange juice

Mix until smooth

Put beef in pan with BABBY CARROTS, SMALL RED (if big cut in ¼’s) and GREEN CABBAGE (cut and into ¼’s)

Cover brisket with the sauce

Cover tightly

Bake at 350 degrees for between 90 mins & 120 mins until vegetables are soft(depends on amount of vegetables) .