Stuffed Cabbage Rolls Brisket

Ingredients

• 10 cabbage leaves, blanched
• 1 lb. corned beef, roughly chopped
• 1 medium onion, quartered
• 1 stalk celery, cut into 1-inch pieces
• 1 egg, beaten sightly
• 1 cup cooked brown rice
• 2 tsp. spicy brown mustard
• 1 beef bouillon cube
• 1/4 cup boiling water
• 1 can (12 oz.) beer
• 1 Tbsp. butter
• 1 Tbsp. flour

Instructions

Preheat oven to 350°F. Place corned beef in a food processor and hcop finely, remove. Add onion and celery and finely chop.

In a bowl combine egg, rice and mustard. Mix in corned beef, onion and celery. Place 1/2 cup of mixture on each cabbage leaf and roll up ticking in ends. Place seam-side down on 13x9 inch baking pan.

Dissolve bouillon cube in boiling water, add beer and pour over cabbage rolls. Cover tighly and bake 1 1/2 hours.

Remove from oven and reserve 1 cup of liquid.

Melt better in saucepan, add flour, stir and cook over low heat 1 minute. Add reserved 1 cup of liquid, increase heat to medium high and bring to a boil. Reduce heat and simmer until thickened. Pour over cabbage rolls and serve with additional mustard.