Mary Egan's Corned Beef and Cabbage Recipe
Buy a brisket or round
Put in pot and cover with water
It should not touch bottom
Bring to boil
Reduce to a light boil
Cover and boil for 4 hours
Take pot off stove and let cool
Put pot in refrigerator overnight
With water and meat in pot
Trim fat from brisket and dump water
Take ½ cup of Nancy's sharp and creamy Mustard
1 pound of brown sugar (light or dark)
1 tablespoon of orange juice
Mix until smooth
Put beef in pan with BABBY CARROTS, SMALL RED Potatoes (if big cut in ¼'s) and GREEN CABBAGE (cut and into ¼'s)
Cover brisket with the sauce
Cover tightly
Bake at 350 degrees for between 60 mins & 90 mins until vegetables are soft(depends on amount of vegetables) .





