Employee Interests
Best Friends
Favorite Recipe
Keith Knott's (Kent Field Service Technician) dog Loki is a 13-year-old chihuahua dachshund mix (chiweenie). He is a happy boy that will give you the sweetest aroooo roo roo when he meets you. He doesn’t like kitties very much at all, but he loves chasing his ball and going everywhere with his family. If he sees you packing, he will jump in his backpack, so you don't forget him.
Corned Beef and Cabbage • 1 corned beef brisket (about 4 pounds) with spice packet • 2 tablespoons brown sugar • 2 bay leaves • 3-1/2 pounds small potatoes (10-15), peeled • 8 medium carrots, halved crosswise • 1 medium head cabbage, cut into wedges • 1 tablespoon sugar • 1 tablespoon cider vinegar • ¼ peeled freshly grated horseradish Directions 1. Place brisket, contents of seasoning packet, brown sugar and bay leaves in a large Dutch oven or stockpot; cover with water. Bring to a boil. Reduce heat; simmer, covered, 2 hours. 2. Add potatoes and carrots; return to a boil. Reduce heat; simmer, covered, just until beef and vegetables are tender, 30-40 minutes. (If pot is full, remove potatoes and carrots before adding cabbage; reheat before serving.) 3. Add cabbage to pot; return to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 15 minutes. Remove vegetables and corned beef; keep warm. 4. If desired, for horseradish sauce, strain and reserve 1- 1/2 cups cooking juices; skim fat from reserved juices. Discard remaining juices. In a small saucepan, melt butter over medium heat; stir in flour until smooth. Gradually whisk in 1 cup reserved juices. Stir in sugar, vinegar and horseradish; bring to a boil, stirring constantly. Cook and stir until thickened.
5. Cut beef across the grain into slices. Serve with vegetables and sauce.
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