Ozgirl > wrote:
: margie wrote:

: > I boil my cornbeef for about 4 to 6 hours in the oven at 350. I then
: > remove the cornbeef and put carrotts, potatoes, and cabage in the
: > water and cook until done. While the vegetables are cooking I shred
: > the beef onto a liped cookie sheet and put a liquid paste made from
: > brown sugar and mustard on the beef. Then put the beef in the oven
: > for about 20 minutes to carmalize. I use the Splenda brown sugar now.
: > My mother saw this reciepe in a magazine in the late 50's when she
: > was first married and never saw it again, this was the way I grew up
: > having cornedbeef. Margie

: That sounds like a fabulous tasting recipe. Unfortunately we don't get the
: Splenda brown sugar here I could make great use of it, especially in
: sweet n sour sauce. I boil my meat on the stove top in a soup pot. I have
: always cooked my cabbage in separate pan, I think I will try it in the meat
: pan next time, thanks for the great new hints.

It's half rgular brown sugar and half Splend sucralose, so half the carbs
of just brown sugar.

Wendy