Instructions: Corned Beef:
1. Place corned beef in a shallow pan.

2. Combine remaining ingredients; pour over corned beef.

3. Cover; refrigerate overnight, turning once.

4. Place corned beef and marinade in a deep sauce pot.

5. Add enough water to just cover corned beef.

6. Bring to a boil; reduce heat; cover.

7. Simmer 3 1/2 hours, or until meat is tender.

8. Serve with Colcannon.

Makes 2 servings per pound.

Colcannon:
1. Put scallions and milk in a deep saucepan.

2. Simmer 5 minutes, or until scallions are tender.

3. Add water, salt accent and 2 tablespoons butter.

4. Bring mixture to a boil. Remove from heat; add instant mashed potatoes and beat until light and fluffy.

5. Add cabbage and beat well.

6. Melt remaining 1 tablespoon butter. Turn potato mixture into serving dish.

7. Pour melted butter over all.

Makes 6 servings.

NOTES : Scallions should consist of bulbs plus about 4 inches of the green stalks.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.