*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Beef
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3                    To 5 lb. corned beef
    2       ts           Vegetable oil
    8       c            Sliced cabbage, cut 1/2
                         -inch thick
    1       md           Red bell pepper,
                         -cut into thin strips
    2       tb           Sugar
    2       tb           White vinegar
      1/2   ts           Caraway seeds
      1/2   ts           Salt
    2       tb           Red currant jelly, melted
   Place corned beef in a dutch oven and add water to
   cover.  Cover tightly and simmer for 3 to 4 hours or
   until the meat is tender. Shortly before serving, heat
   oil in a large skillet over medium high heat. Add
   cabbage and red pepper, stir-fry for 5 minutes.
   Reduce heat to medium low, cover and continue cooking
   5 minutes.  Stir sugar, vinegar, caraway seeds and
   salt into cabbage and continue cooking and stirring
   for 2 minutes. Place brisket, fat side up, on a
   broiler-safe serving platter so the surface of the
   meat is 3 to 4 inches from the heat. Brush melted
   jelly over brisket, broil 5 minutes or until the
   brisket is glazed. Carve the brisket diagonally across
   the grain into thin slices and serve with cabbage.
   Makes 10 servings. Note: If desired, potatoes and
   carrots can be added to the corned beef during the
   last half-hour of simmering. Reserve the briskey
   cooking liquid to make split pea soup later.  strain
   cooled broth, the chill it.  Remove fat that hardens
   at surface and use defatted stock in the soup.
   From: Kountry Cook #1 @1912232        Date: 03-17-94
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