| CLASSIC CORNED BEEF DINNER |
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12 servings1 corned beef brisket (about 5 pounds) 2 medium onions, peeled and quartered 4 peppercorns 1 bay leaf 1/2 teaspoon rosemary, crushed 1 quart water 6 medium potatoes (about 2 pounds), pared and quartered 6 medium carrots, pared and cut in 2-inch pieces 1 cup cut celery (2-inch pieces) 1 medium head green cabbage, cut in wedges Horseradish Sauce 2 tablespoons CRISCO all-vegetable shortening 2 tablespoons all-purpose flour 1/2 teaspoon salt 1/8 teaspoon pepper 1 egg yolk 1 cup milk 2 teaspoons prepared horseradish 1 tablespoon lemon juice Put meat into a large Dutch oven having a tight-fitting cover. Add onion quarters, peppercorns, bay leaf, rosemary, and water. Bring to boiling and simmer covered for 3-1/2 hours or until meat is fork tender. Add vegetables, placing cabbage on top of meat. Cover and cook for 1 hour or until tender. Remove vegetables and meat to a large heated platter. Serve with Horseradish Sauce. For Horseradish Sauce, melt Crisco in a saucepan. Stir in flour, salt, and pepper. Mix well and cook until bubbly (about 1 minute). Remove from heat. Beat egg yolk; add milk and mix well. Stir into Crisco-flour mixture. Cook, stirring constantly, for 3 minutes or until smooth and thickened. Remove from heat. Stir in horseradish and lemon juice. |
