"Nexis" > wrote in message
news:PVr4c.12444$Nj.5974@fed1read01...
: Forgive me if my memory is failing me right now, but didn't you
post your
: recipe/method for corned beef at one point? If I'm not crazy,
could you
: please repost it? Thanks!
:
: kimberly
:
: ==========

I'm not Sheldon but this is the recipe that I use and IIRC, it's
very similar to the his:

--
Cyndi
<Remove a "b" to reply>


Nova Scotia Corned Beef and Cabbage

8 c Water
1 c Salt
3 TBSP Sugar
1 Bay Leaf ( I use 2)
6 Peppercorns (I use about 30)
1 clove Garlic (HAHA several!)
2 tsp Pickling Spices (I use 1 1/2 TBSP)

Mix together and cover a beef round. Marinate in the fridge for
2 - 4 days before cooking.

3-4 # Corned Beef
2-3 cloves Garlic
3 Bay Leaves
WATER to cover
1 large head cabbage, cut into wedges

Put all the ingredients except the cabbage in a large pot and
heat to boiling. Skim the surface, then cover and simmer over
low heat until nearly tender, about 1 hour per pound. Remove the
meat and skim off all the fat from the surface. Add the cabbage
and simmer until tender but firm, about 10 minutes. One serving
(4 oz) corned beef and 1/2 c cabbage is 250 calories.
The original recipe came from "The Slim Gourmet Cook Book"