3 lb Corned beef brisket
12 oz Beer
1 Bay leaf
1 Stick cinnamon
1 Green chili pepper, dried
1/2 tsp Allspice
1/2 tsp Mustard seed
1/2 tsp Coriander seed
1 Cabbage head
1/2 cup Mayonnaise
1/3 cup Yellow mustard
1/2 tsp Ground basil
A Recipe for
Wok Steamed Corn Beef & Cabbage
Food is an important part of a balanced diet. |
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To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. |
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This Recipe for Wok Steamed Corn Beef & Cabbage is one of thousands in the Recipes-to-go Beef Cookbook.
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This is a recipe for Wok Steamed Corn Beef & Cabbage from the recipe cookbook of Recipes-to-go (Beef)
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The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
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* Use wok with steaming rack, or large heavy pan with rack and tight
fitting lid.
Into wok place the beer, bay leaf, cinnamon stick, chili pepper,
coriander, allspice, and mustard seed. Pour enough water to make 2
inches of liquid in bottom of wok. Heat until steaming. Place the
rack in wok. Put the corned beef on rack; cover and steam 2 hours or
until meat is fork-tender. Add more water to wok to keep up to 1-1/2
or 2 inch level. Combine mayonnaise, yellow mustard and basil. Cover
and chill. Cut cabbage into 8 wedges. When corned beef is tender,
place the cabbage on and around meat. Cover and steam about 20
minutes or until cabbage is still a little bit crisp. Remove cabbage
and corned beef. Cut beef into slices and arrange attractively on
serving platter. Place cabbage around the beef slices; spoon the
mayonnaise dressing over top of each cabbage wedge. Serve immediately.
Yield: 4-6 servings.
Recipe By : Jo Anne Merrill
From: Date: 05/29
Serves: 6
Wok Steamed Corn Beef & Cabbage Recipe brought to you by Recipes To-Go