Sussex Meat Packing

219 N. Main Street

Wharton, NJ 07885

(973) 361-2600

fax: (973) 361-2676

Home-Style Corned Beef with Dilled Cabbage

2 ¾ to 3 ¼ Hours

	2-1/2 to 3-1/2 lb boneless corned beef brisket
	¼ cup honey
	1 Tbsp. Dijon -Style mustard

Dilled Cabbage

	1 head cabbage (2 lb.) cut into 8 wedges
	3 Tbsp butter, softened
	1 Tbsp Dijon -style mustard
	1-1/2 tsp chopped fresh dill

1. Heat oven to 350ºF.  Place corned beef brisket and 2 cups water in stockpot.  Bring just to a simmer, do not boil.  Cover tightly and cook in 350ºF oven 2-1/2 to 3-1/2 hours or until fork-tender.
2. About 20 minutes before brisket is done, steam cabbage 15 to 20 minutes or until tender.
3. Remove brisket; trim fat.  Place on rock in broiler pan so surface of beef is 3” to 4” from heat.  Mix honey and 1 Tbsp mustard.  Brush top of brisket with ½ of glaze; broil 3 minutes.  Brush with remaining glaze; broil 2 minutes or until glazed.
4. Mix butter; 1 Tbsp mustard and dill; spread on hot cabbage.  Carve brisket diagonally across the grain.

Serve with cabbage

6 to 8 Servings

Three Easy Steps To Corned Beef Brisket

	Place corned beef brisket in a large pan with a tight-fitting lid or in a Dutch oven
	Ad enough water to cover the meat
	Cover tightly and simmer until fork-tender (approx. 1 hr. per pound

 

Corned Beef Tips:

 

	Be patient! Cook it slow in a pan with a tight-fitting lid
	Do not boil! Boiling beef only makes it tough
	It is not necessary to turn corned beef during cooking
	Do not overcook! For best results, cook corned beef until fork-tender - Cooking too long results in dry, stringy brisket
	Slice the brisket across the grain into thin slices)

 

Crown Roast of Pork

Ingredients:

• A crown roast of pork, consisting of 22 chops and weighing 8 to 9 pounds
• Stuffing:
  • 3 tablespoons butter 
  • ½ pound well-seasoned sausage meat 
  • ¾ cup finely chopped onion 
  • ½ cup finely chopped parsley 
  • ¼ cup finely chopped celery 
  • ½ teaspoon sage 
  • ½ cup peeled, cored and coarsely diced tart apple 
  • 1 ½ teaspoons salt 
  • Fresh ground black pepper 
  • ½ cup fresh breadcrumbs 
  • 1-pound ground pork (the crown roast trimming plus extra pork, if necessary)

1. Preheat the oven to 350°
2. For the stuffing, melt the butter over moderate heat in an 8 to 10 inch skillet.
3. When the foam subsides, add the onion and cook, stirring frequently, for about 5 minutes, then add the celery and apples.
4. Cook without browning about 5 minutes longer. Scrape the contents of the pan into a large mixing bowl.
5. Add the breadcrumbs, ground pork, sausage meat, parsley, sage, salt and a few grindings of black pepper. With a large spoon, mix all the ingredients together.
6. Fill the center of the crown with the stuffing, mounding it slightly. Cover it with a round of foil and wrap the ends of the chop bones in strips of foil to prevent them from charring and snapping off.
7. Place the crown on a rack in a shallow roasting pan just about large enough to hold it comfortable, and roast it in the center of the oven, undisturbed, for about 3 hours, or until a meat thermometer, if you have used one, reads 170° to 175°.
8. One half hour before the pork is done, remove the circle of foil from the top of the stuffing to allow the top to brown.
9. Carefully transfer the crown to a large, heated, circular platter, strip the foil from the ends of the chops are replace it with paper frills.
10. Let the crown rest for about 10 minutes before carving and serving.

Seasoned Rib Roast

Ingredients:

• 4lb well trimmed rib roast 
• 2 cloves garlic, crushed 
• 1 tsp dried rosemary leaves, crushed 1 
• tsp cracked black pepper 
• 1tsp salt

1. Preheat oven to 350ºF. 
2. Combine garlic, salt, pepper, and rosemary. Then press evenly on roast 
3. Place on a rack in a shallow roasting pan. Insert meat thermometer so bulb is in the thickets part of the meat, not resting on fat. Do not add water, or cover roast. 
4. Roast for 18-22 minutes per pound for medium doneness. Remove when thermometer hits 155º for medium, and 140º for medium rare. 
5. Let stand for 15 minutes. 
6. Carve, and serve.

Rib Roast

Ingredients:

• 4lb rib roast 
• pepper 
• salt

1. Preheat oven to 325ºF 
2. Place meat, fat side up in a 15½ x 10½ x 2 inch pan 
3. Sprinkle with a little salt and pepper 
4. Insert meat thermometer 
5. Roast at 325ºf for 2¼ hour for rare, or until thermometer registers 140º; 3 hours for medium (155º), or 3¼ hours well done (165º ) 
6. Remove meat from pan, and cover with foil. Allow to sit for 15 minutes. 
7. Carve, and serve.

Stuffed Pork Chops
(1 chop per person)

1. Brown stuffed pork chops in butter or oil.
2. In a baking dish lay the pork chops flat, in a single layer. Cover.
3. Bake at 350º for 45-55 minutes.

Or

1. Lay stuffed pork chops in a single layer on a buttered baking dish
2. Drizzle ½ stick of butter or margarine over chops*
3. Bake at 350º for 50-60 minutes UNCOVERED
   

*can substitute covering the chops with strips of bacon instead of step 2

Stuffed Chicken Breast
(1 breast per person)

1. Brown stuffed chicken breast in butter or oil.

2. In a baking dish lay the chicken breast flat, in a single layer. Cover.

3. Bake at 350º for 45-55 minutes.

       or

1. Lay stuffed chicken breast in a single layer on a buttered baking dish
2. Drizzle ½ stick of butter or margarine over chicken*
3. Bake at 350º for 50- 60 minutes uncovered.
   

*can substitute covering the chicken with strips of bacon instead of step 2

Hot Wings
(approximately 1 pound per person)

1. Preheat at 425º
2. Place wings in a single layer on a baking pan or nonstick cookie sheet
3. Bake for 45-60 minutes (turn wings over half way though baking.
4. For crisper wings broil for a few minutes at the end

Chicken Cordon Bleu
(1 piece feeds 1 person)

1. Brown chicken in½ stick of butter.

2. Place browned chicken in a single layer in baking dish.

3. Cover loosely with aluminum foil.

4. Bake at 350º-375º for 20-25 minutes.

Can be topped with Hollandaise sauce.

Honey Cured Spiral Sliced Ham
(½ Ham feeds 10 people)

1. Preheat oven to 300º

2. Place ham in baking dish, leaving the tinfoil on.

3. For half of a ham bake for approximately one hour. For a whole ham bake for approximately 2 hours.

4. Check the internal temperature before serving. Temperature should be 100º.

Fresh Ham
(½ Ham feeds 8-10 people)

1. Preheat oven to 325º

2. Season the roast by sprinkling with a little salt & pepper.

3. Place meat, fat side up, on a rack in a shallow roasting pan. Do not cover. Do not add water.

4. Add glaze the last 10-15 minutes of cooking.

5. When ham reaches 170º internally, you may take it out of the oven. Let stand for 15 minutes then carve.

Smoked Ham
(½ Bone-In Ham feeds 10 people)

1. Preheat oven to 300º

2. Place ham in baking dish

3. Bake for 15 minutes per pound (approximately 1 1/2 hours for half a ham, and 2 1/2 hours for a whole ham)

4. The internal temperature should be 100º prior to serving.

Filet Mignon Roast

1. Preheat oven to 425ºF

2. Season if desired with pepper or dry rub

3. Sear the filet mignon in butter on the stove.

4. Transfer to oven and cook at 425ºF for 10 min. T

5. Turn oven to 350ºF and continue cooking until thermometer reads 135ºF for rare, 140ºF for medium rare, or 155ºF for medium.

6. Let stand 15 min. (temperature will continue to rise after removed) and then carve.

Turkey Times for Oven