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| The only way to cook corned beef brisket is to cover it in water and simmer it for three or more hours. This produces a fork tender meat, perfect for pairing with root vegetables (use any combination you'd like) and a horseradish sauce. This dish is great to have on hand as it will serve at least eight people with leftovers that are easy to heat up.
Seasoned with herbs, popovers are a great accompaniment to the brisket. Serve with butter or plain to sop up all the juices.
Shortbread is always a treat; either on its own, topped with lemon curd or melted chocolate, or served with ice cream. This recipe bakes the squares in a pan lined with foil so they are easy to remove. For an interesting shape, cut the shortbread into diamonds before cooling them completely. |
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