Subj : Reduced salt was: 3/5 Nat
To   : Ruth Haffly
From : Carol Shenkenberger
Date : Mon Mar 18 2024 16:45:06

  Re: Reduced salt was: 3/5 Nat
  By: Ruth Haffly to Carol Shenkenberger on Sun Mar 17 2024 05:08 pm


Hi Ruth!  We skipped the corned beef this year.  Don kinda likes it but not
that much and he's not fond of adding cabbage to it.  He does like a little
corned beep hash from time to time with breakfast.

His Mom is is from an Irish family so he's been served a LOT of corned beef
brisket and cabbage.  He got tired of it by the time he was twenty.  I got 1 on
sale at this time of year for him and he mentioned it so we swapped the recipe
about and ended up with something like pot roasted corned beef brisket stew. 
It's well liked here.

I've never MM'ed it but here's how it goes.

1 corned beef brisket, 2-3lbs
2 cans of undrained corn
3-4 yukon potatoes, cut to large bite size
5 medium carrots cut lengthwise then to 1inch segments
32oz beef broth
1/2 cup red wine or rose
Black pepper to taste
1 cup mushrooms, sliced

Start corockpot on high to hit simmer then reduce to low to maintain.  It's
started about dinner time and is ready by lunch next day having slow simmered
all night the into the day.

Tip, do not trim any fat off the corned beef brisket.  (may trim servings later
if desired).

  xxcarol
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