Well it was long enough after St Patrick's Day to make
Corned beef again (since I stocked up at the 99¢ a pound
back in March).
Girls here in the office (in our home) wanted a hot lunch,
so I started at
8:30 this morning with the first boil (Sheldon says quit
after the first 1/2 hour & re-start with cold water again,
adding your spices for the second boil).
About 90 minutes after that, I added the potatoes & carrots,
and 30 minutes later the cabbage wedges. Shut the pot down
at 11:15 & moved the corned beef to a roasting pan at 325° &
sprinkled brown sugar over the fat cap. Covered with foil &
bake for 45 minutes.
Everything was ready at noon. Really tasty & not too salty.
Served with fresh Eye-talian bread & sweet butter. Mmmmm!
Now I'm ready for a nap!!
Thanks, Shel. . . .great method.
Van