Olsson Recipes

San Francisco a la Carte. Serves 8-12. Cook time 4 hours.

• 6-10 lbs corned beef brisket, trimmed of fat.
• 12 peppercorns lightly crushed
• 2 bay leaves
• 1 large onion studded with 8 whole cloves
• 2 cloves garlic bruised

Place all ingredients in large pot, cover with water, bring to a boil. Lower heat, cover & simmer 2 1/2 to 3 hours until tender. Let meat cool in cooking water, do not drain(save water for cooking vegetables).

Glazing: preheat oven 300°.

• 3/4 C firmly packed dark brown sugar
• 1 TB dry mustard
• 1 Tb cider vinegar

Mix glaze ingredients, transfer meat to roasting pan, coat with glaze. Bake 1 hour.

VEGETABLES – add to pot of water that the beef brisket was cooked in. Potatoes, Carrots, Cabbage.

• small red potatoes, carrots cut in half (crosswise), simmer until cooked approx 20 minutes. Add quartered cabbage to cook last 10 minutes.