NEWS & EVENTS

New Layout Unveiled
As you can see KosBok.com has undergone a major design change. Email us and let us know what you think.

Coming Soon
We are going to be introducing the abiltiy for KosBok.com readers to become members, you will be able to add new recipes, keep favorites and add comments.

CONTACT

Email: info@kosbok.com

Main Courses

CORNED BEEF

Added by : on
Enjoyment Rating : 0% ( Votes )
Very Good Good OK Bad Very Bad

(Makes: 6 to 8 Servings)

Ingredients

3 lb Lean corned beef; rolled and tied
Bay leaf
1/2 ts Black peppercorns
Onion; sliced

POSSIBLE ACCOMPANIMENTS

Mustard
Sour pickles
Horseradish

Directions

Thoroughly rinse the corned beef under cold running water to remove surface salt.

Place it in a 6-quart casserole. Add enough water to cover by an inch, and add bay leaf, peppercorns and onion.

Bring to a boil over high heat, skimming off the foam and grayish matter as it rises to the surface.

Cook for 2 1/2 to 3 hours or until the corned beef is tender when pierced with a fork.

To reheat store-bought corned beef wrap corned beef in foil and heat for
about half an hour in a 325 degree oven until heated through.

To serve, drain meat, cut it into slices and set slices on a platter.

Surround meat with cooked potatoes, carrots and cabbage. Season vegetables
with coarse salt and pepper. Garnish potatoes and carrots with parsley.

Serve with accompaniments or Horseradish Sauce.

OUR SUPPORT

We will maintain the site to the best of our ability ensuring that the recipes are added have value to other memebrs

We retain the right to change or delete recipes, forum comments or anything else we deem needs changing.