This is the recipe my great grandmother taught my grandmother, who taught my mother, who taught me. It's different than any other corned beef I've ever had, and all my friends who have tried it this way have sworn off any other preparation. Oh yes, it is THAT good. I have modernized the preparations to my liking, but you can substitue any root veggie for the potatoes, and you can use regular carrots instead of baby ones.
After a long attempt to recreate the infamous yeast rolls of O'Charleys, I was able to get close. This is the result of a few years of trying to find out how they do it. If you've never heard of the place, I guarantee you will still LOVE these rolls! (Note: I doubled this recipe and was able to make enough to feed two very hungry families over Thanksgiving... just so you know!)
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