Corn Beef and Cabbage

By wberger

Ingredients

• Cornbeef
• 2 cups orange juice
• 1 onion
• 1 orange
• 3 to 4 stocks of celery
• 3 to 4 carrots
• French mustard
• Brown sugar

Details

Cooking time 4mins

Preparation

Step 1

Two sheets of tin foil made in tow a pan to hold juices. Wash the corn beef and place in aluminum pan. Pour one to two cups of orange juice over the meat and then add the Pickling spices. Slice one onion into rings, slice one orange into rings, then cut 3 to 4 celery stocks into four inch sections, then cut 3 to 4 carrots in to 4 “ sections Use long heavy duty foil and wrap the whole meat and enclose like an envelope. Then preheat oven to 350 degrees cook 350 degrees for four hours.

After four hours remove meat and unwrap very carefully to avoid burn from steam. Throw all of the vegetables away. Then mix french mustard and brown sugar and stir until it is a paste. Baste the meat and place under the broiler for 5 minutes. Then serve.

The cabbage, potatoes, and carrots should be boiled approx 20 to 25 minutes with the cabbage going in last.

This recipe was given to us by Sheila Linggi from Rose’s friend and coworker on 3/17/07