Recipe(tried): Corned Beef and Cabbage Casserole

CORNED BEEF AND CABBAGE CASSEROLE

1 small white or green cabbage, quartered, cored and diced
Salt
2 cups diced cooked corned beef
1/4 cup butter or margarine
1/4 cup all purpose flour
2 cups milk
1 cup light cream
1 1/2 tablespoons prepared mustard
1/2 teaspoon Worcestershire
Pepper
2 tablespoons grated Parmesan cheese

Cook cabbage in small amount of boiling salted water 10 minutes, or until almost tender. Drain cabbage and put half in greased 3-quart casserole. Add cooked beef and cover with remaining cabbage. Melt butter and blend in flour. Gradually add milk and cream and cook, stirring, until thickened. Add mustard, Worcestershire, and salt and pepper to taste. Pour over ingredients in casserole. Sprinkle with cheese. Bake in preheated moderate oven 350 degrees F. about 1 hour. Makes 6 servings.

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SIMMERED CORNED BEEF

Wash piece of corned beef brisket under running water, put in large kettle or Dutch oven and cover with cold water. Add a bay leaf and a few peppercorns. Bring to boil, cover and simmer (DO NOT BOIL) until tender (a 4 to 5-pound piece will take 3 to 4 hours, depending on the thickness of the meat). If possible, let stand in the broth about 45 minutes before serving plain or glazed, with or without vegetables cooked in the broth (potatoes can be rolled in chopped parsley before serving).

TO GLAZE: Trim of some of fat if too thick and put meat in shallow baking pan, fat side up. Score fat and spread with mixture of 1/2 cup firmly packed brown sugar and 2 tablespoons each dark prepared mustard and sweet pickle liquid or cider vinegar. Bake in preheated hot oven (400 degrees F) 20 minutes, or until glaze is heated through. A 4-5 pound piece of brisket makes 8 to 10 servings.