www.bristolfarms.com

SAINT PATRICK CORNED BEEF

18 5/8 LB CORNED BEEF RAW

2 1/8 GAL WATER


METHOD

1. BRING WATER TO BOIL

2. ADD CORNED BEEF AND COIL FOR 10 MINUTES

3. COVER PAN REDUCE HEAT TO SIMMER AND COOK FOR 3 HOURS

4. REMOVE MEAT FROM PAN AVING BROTH FOR COOKING THE CABBAGE, POTATOES, CARROTS AND THE MUSTARD SAUCE

5. LABLE AND PLACE IN COOL PLACE UNTIL READY TO BE TRANSPORTED

________________________________________________________________________


SAINT PATRICK POTATOES


10 ½ LB SMALL RED POTATOES

2 1/8 GAL WATER

1 1/3 FLOZ HAM BASE


METHOD: