Down Home Southern Mustard & Bourbon Marinade & Basting Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
1/2 Dijon mustard 1/4 cup plus 1 "shot" Jim Beam 1/4 cup
soy sauce 1/2 cup packed dark brown sugar 3 tbs
Worcestershire sauce 1/3 cup minced scallion 3 cloves garlic,
minced Directions: Sample whiskey to test for quality. All ingredients
should be of the finest quality. This is also known as "searing" and keeps
all the juices in. Stir all ingredients together in a bowl. I use this
Southern marinade for shellfish like shrimp or scallops, covered at room
temperature for an hour. For beef, poultry or pork, cover and chill
overnight. Baste the seafood or meat with the marinade as it is grilled.
Makes about 1-1/2 cups & I usually double the recipe to have plenty of
sauce for basting.
~End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A
Title: Dublin Corned Beef and Cabbage
Categories: Meat, Main dish
Yield: 8 Servings
3 lb Corned beef
3 ea Bay leaves
1 ts Cloves, ground
1 tb Black pepper, fresh, ground
1 tb Mustard, ground
1 ea White cabbage, head
1 1/2 - 2 pounds
Put the corned beef and all the seasonings in a large pot, and cover with
water. Bring slowly to a boil, cover and simmer very gently for an hour.
Meanwhile, cut away the fibrous part of the cabbage, discard and cut
cabbage into 8 sections. When the beef has been simmering for an hour add
the cabbage and simmer for another 1/2 hour or until the cabbage is very
tender. Allow the corned beef and cabbage to cool down in the saucepan for
about 1/2 an hour. Then, carve the beef and serve it with the cabbage.
Source: Irish Country Cooking - Malachi McCormick (c)1988
Source from luhu.jp
soy sauce 1/2 cup packed dark brown sugar 3 tbs
Worcestershire sauce 1/3 cup minced scallion 3 cloves garlic,
minced Directions: Sample whiskey to test for quality. All ingredients
should be of the finest quality. This is also known as "searing" and keeps
all the juices in. Stir all ingredients together in a bowl. I use this
Southern marinade for shellfish like shrimp or scallops, covered at room
temperature for an hour. For beef, poultry or pork, cover and chill
overnight. Baste the seafood or meat with the marinade as it is grilled.
Makes about 1-1/2 cups & I usually double the recipe to have plenty of
sauce for basting.
~End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A
Title: Dublin Corned Beef and Cabbage
Categories: Meat, Main dish
Yield: 8 Servings
3 lb Corned beef
3 ea Bay leaves
1 ts Cloves, ground
1 tb Black pepper, fresh, ground
1 tb Mustard, ground
1 ea White cabbage, head
1 1/2 - 2 pounds
Put the corned beef and all the seasonings in a large pot, and cover with
water. Bring slowly to a boil, cover and simmer very gently for an hour.
Meanwhile, cut away the fibrous part of the cabbage, discard and cut
cabbage into 8 sections. When the beef has been simmering for an hour add
the cabbage and simmer for another 1/2 hour or until the cabbage is very
tender. Allow the corned beef and cabbage to cool down in the saucepan for
about 1/2 an hour. Then, carve the beef and serve it with the cabbage.
Source: Irish Country Cooking - Malachi McCormick (c)1988
Source from luhu.jp