Meats
Corned Beef and Cabbage
From The Kitchen of Grandma Marston
Grandma is gone but she did leave us some great recipes. This recipe is typed verbatim from the old recipe she left us.
I buy corn beef pieces without the spices in the package. If you do buy pieces with spices in the package just wash off the spices.
To cook corn beef take out of the package and wash good the slime off the meat. Put meat in a large pot and cover with water. Now add a teaspoonful of dry mustard. Partly fill a small tea caddy with pickling spices. Clip the tea caddy on the side of your pan. Bring meat to a boil and cook 10 to 15 minutes with the spices. Then remove the spice caddy as you don't want it to be too spicy. Continue boiling the meat 1 1/2 to 2 hours or until when it seems tender to a fork test. Cut up cabbage in quarters. Take a small pan and add the cabbage then pour some of the beef juice over it. Cook 10 to 15 mins. If you like take a second small pan add potatoes and carrots then cover with beef juice and cook. When the cabbage and vegetables are cooked cut the corn beef across the grain and serve in thin slices with your cabbage and vegetables. I usually add a little of the meat juice to the vegetables and met on the plate when I serve it.
Meat Seasoning Mix
From The Kitchen of Dave Stoner
1/2 cup salt
1/4 cup course ground pepper
1/8 cup onion salt
1/2 cup Italian seasoning
1/8 cup garlic powder
1/4 cup MSG
Mix well and keep in covered container. Roll LARGE pieces of meat only in seasoning mix and BBQ. Do NOT attempt to use on thin steaks or small cuts, as seasoning it too strong for a small piece of meat.