Cover corned beef with water and simmer until tender, about 3 1/2 hours.
Remove meat to a hot platter; keep hot in a low oven. Boil onions, turnip, carrots and potatoes in the broth for 30 minutes or until done.
Add cabbage during last 15 minutes of cooking.
Arrange vegetables around the corned beef on platter or to allow room for carving, serve separately.
(If corned beef has not been kept hot, return it to the pot for a few minutes.) Serves 6.
edium-high heat. Carefully add beef brisket and brown the meat
br>To serve the boiled dinner, carve the beef and arrange the slices
- beer.
(Note *** #8 corned beef feeds 6 adults and 5
Brown beef and drain.
Stir in remaining ingredients, except 1 cup cheese.
Spoon into Crazy Crust recipe.
Bake 18 to 28 minutes or until brown at 425\u00b0.
Sprinkle with cheese.
Return to oven to melt cheese.
Reheat leftovers at 425\u00b0 for 35 to 45 minutes.
large skillet, brown the beef with onion and garlic, until
In a large pot, cook beef until done.
Add onion (diced).
Cut potatoes in fourths.
Cut carrots and turnip in pieces and dump all in pot with stew beef.
Cook until all vegetables are about done.
Next add cabbage cut up over the top of recipe.
Cook until cabbage is tender.
Salt and pepper to taste.
Mix the mayonnaise and the horseradish sauce together so that they are well blended.
Spread the horseradish mayo all over the tortilla.
Arrange the baby spinach leaves down the middle of the tortilla.
Place the slices of the roast beef over the spinach so that each end of the beef slightly overlap each other.
Spread the caramelized onions down the middle of the beef.
Fold over the sides of the tortilla and roll it up as you would any other wrap.
Cut in half and serve.
Boil the sliced beef about 2 hours, or until tender.
Melt the butter and mix with the flour.
Fry to make light golden roux, add to beef broth along with pickles, vinegar, and dill (optional).
Cook for about 5 minutes, or until the gravy thickens.
Stir constantly to prevent lumping.
Season with salt and pepper to taste.
Pour the hot gravy over the sliced beef.
Serve with bread dumplings.
Use the remaining broth to make delicious beef soup.
Prepare cheese dinner according to the direction on the package.
Brown ground beef, onions and pepper.
Drain and add tomatoes.
Lay 1/2 the cheese dinner on bottom of dish that has been sprayed with Pam.
Layer 1/2 of beef mixture on top of this. Repeat layers.
Spoon soup over the top of the mixture. Sprinkle cheese on top if desired.
Bake at 375\u00b0 for 20 minutes or until soup bubbles.
Wipe corned beef with damp paper towels.
Place in large kettle; cover with cold water.
Add garlic, cloves, black peppers and bay leaves.
Bring to boiling; reduce heat, and simmer 5 minutes.
Skim surface, then simmer, covered, 3 to 4 hours or until meat is fork-tender.
Add carrots, potatoes and onions during last 25 minutes.
Add cabbage during last 20 minutes.
Cook just until vegetables are tender.
Brown beef, onion and pepper.
Set aside.
Cook macaroni dinner as directed on box.
Then mix the beef mixture with macaroni. Ready to serve.
Place meat in a large pot.
Add salt, peppercorns, bay leaf and water.
Cover; heat to boiling.
Simmer 1 1/2 hours.
Remove meat; let any fat rise to top of broth.
Skim; return meat to pot. Cut off a band of skin around middle of each potato.
Place potatoes, onions and carrots around meat in pot.
Simmer 1 hour or until meat is fork-tender.
ver medium heat. Cover the beef with the flour.
Put
Wrap all ingredients in foil.
Bake at 350\u00b0 for 1 hour. Prepare one recipe for each serving needed.
FOR THE BEEF.
Place short ribs and
he pot goes the corned beef, taken out of its plastic
Place corned beef in a 6-quart Dutch
Rinse beef and pat dry. Place vegetables,
fork.
Drain the beef, and place on a serving