Corned Beef Brisket
1 Corned Beef Brisket with spice packet
3/4 cup Mustard
3/4 cup Honey or Brown Sugar
In a large pot boil corned beef brisket with contents of spice packet for 45 minutes per pound. Ours was 4 lbs so we boiled it for 3 hours. Mix together Honey and Mustard and make 1000 Island dressing while your waiting.
Carefully remove brisket from water and place in a backing dish or pan. I do not use a rack as it sometimes is near impossible to remove. Glaze with Honey Mustard mixture and bake at 375 degrees for 25 to 30 minutes. Remove and allow to rest for a half hour or as long as you can before tearing into it.
1000 Island dressing
1 1/2 cups Mayo
1/4 cup Chili Sauce (didn't have chili sauce so I used 1 Tablespoon Sambal)
2 Tablespoons chopped Red Pepper
2 chopped hard boiled Eggs
1/3 Cup chopped green olives (22 and I remove pimentos)
6 sweet cocktail pickles, chopped
2 Tablespoons minced green onions
1 Tablespoon Paprika
Salt and Pepper
Keep in mind when chopping that this is for dressing so chop things small. Mix every thing together in a bowl. Done! Or go buy a bottle.
1 Cup chopped or shredded Corned beef
1 Cup grated Swiss Cheese
1/4 Cup drained Sauerkraut
20 or more Wonton Wrappers
Oil for deep frying
Mix Corned Beef, Swiss Cheese and Sauerkraut. Wrap in wonton and deep fry until golden brown. Serve with home made 1000 Island or Russian dressing if you like and a nice beer. Makes about 20.
As a post cook note, I would probably add hot mustard to the filling.