Directions: Use one tablespoon in stocks, stews, soups, sauces. Sprinkle on meats, fish, poultry and pasta. Blend in marinades and salad dressings or butter and cheese spreads.
**FREE RECIPE**
CORNED BEEF AND CABBAGE
Prep time: 15 minutes
Servings: 6
Cook time: 3 1/2-4 hours
An old St. Patrick’s Day dinner that everyone serves only once a year. Corned beef can actually be cheaper if you buy it off season. We like the leftovers for sandwiches and homemade hash.
5-6 lb corned beef brisket
4 medium red potatoes-quartered
3 medium onions-quartered
4 carrots-sliced lengthwise 3”long sticks
1 medium head of cabbage-cored and cut into 8 wedges
1 TB SOUPER SPICES-CORNED BEEF BLEND
Place beef in a large kettle and cover with water. (Sometimes corned beef is packaged with spices but beware, they contain sulfites). Add SOUPER SPICES and bring to a boil. Reduce heat and simmer for 3-3 ½ hours or until it falls apart. Remove corned beef and keep warm. Add vegetables to pot with cabbage on top. Simmer 30 minutes or until done. Slice the beef and arrange the vegetables around it on a large platter. I skim the fat off the juice and serve it like gravy.
E-mail Barb [!at] souperspices.com
585-266-7910 ask for Barb
146 Drake Drive-Rochester, NY 14617
www.souperspices.com
Have any questions?
Contact the shop owner.
