IRISH CORNED BEEF

Ingredients:

1 (900 g)	pack	COOK EXPRESS CORNED BEEF BRISKET
2	cups	water or beef stock*
1/2	kg	potatoes, cubed
2 (100 g)	pc	carrots, cubed
1 (250 g)	head	cabbage, quartered
		Horseradish
		prepared mustard
		*Make beef stock by diluting beef bouillon cube in 2 cups water or by boiling beef bones

Procedure:

Boil potatoes and carrots in water or beef stock until tender, about 10 to 15 minutes, then set aside. In the same stock, blanch cabbage. Set aside. Reserve beef stock, if using it to reheat corned beef.
Thaw corned beef overnight in the refrigerator. To reheat using the microwave, transfer corned beef slices and stock to a bowl. Microwave 4-5 minutes over medium to high setting. To reheat using the stove top, transfer corned beef slices and stock into a pot and simmer for 9 to 10 minutes.
Arrange corned beef in a serving container with boiled potatoes, carrots and cabbage. Pour remaining beef stock to keep corned beef moist and serve with horseradish and mustard on the side.

Makes 8 servings.

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