Tis all about the Food!

Y’all know I don’t part easily with my “secret” Angel recipes..but because I luvs ya’ll………here goes………

Corned Beef to die For. Mmmmmmmmmm.

Glazed Corned Beef Brisket.

Whatcha Need:

A big (really big..heh) corned beef brisket..oh..and a pot..(a really big pot) ha.

Vegetables:
5-6 medium potatoes
2 cups baby carrots

1 to 2 dozen small boiling onions
1 medium cabbage, cut in 6-8 wedges

Glaze:
1/2 cup brown sugar

1/4 cup mustard
1/4 cup cider vinegar
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
(you can add ketchup for a bit o zing)

Now…for da heavy liftin:

1-Grab that huge corned beef brisket you just spent 60 bucks on and toss it..(on second thought)…lift it ‘gently’ in a large pot.

2-Cover it with water. Bring to a boil; reduce heat to low, cover, and simmer for at least 2 1/2 hours. Nothin worse than a raw corned beef.

3-Go find the potatoes, carrots, and and onions.(Don’t forget the peel the onions..heh) Add them to the boilin corned beef pot.

4-Cover and simmer for 10 minutes longer.

5-Find the ole cabbage wedges, add them too, cover, and simmer for about 15 minutes longer, or until vegetables are tender.

(for cheaters..heh : You can cook yer cabbage in a separate pan if you don’t have room, in a small amount of salted boiling water.)

6-Now cover the pan and simmer for about 15 minutes. Keep simmerin till the potatoes and other vegetables are tender.

Now for the fun part:

7-Put the corned beef brisket in a baking pan.

8-Combine all the sweet, yummy “glaze” ingredients in a saucepan; bring ‘em to a simmer and cook, stirring for 5 minutes. Spoon if all over corned beef and bake at 350-375° for about 10 minutes.

Serve it up sliced to your family, friends ..and um…me!..with with boiled cabbage, potatoes, carrots, and small onions. Mmmmmmmmmm.

Too lazy ya say?

Heck, Jus serve GREEN mac n cheese. Heh.

Wash it down with a spinach laden GREEN milkshake?..ha