FA I R G R O U N D S CO R N E D B E E F I trained racehorses for thirty years. Every season when the Fair Grounds opened , I would get a Corned Beef sandwich. They were so good you just had to have one. The corned beef was served hot, on a pistolette covered in au jus. At that time the Fairgrounds had the best corned beef and cabbage you ever tasted. It is still famous today. I tried to get the recipe for years, and finally found it from an old friend who cooked for the Fair Grounds at one time. Fair Grounds corned beef is also served at Thanksgiving and is still a big hit.
1 cor n e d b e e f b r is ke t, 10 to 1 2 p o u nds 3 bay l e ave s 1 te a sp o on g ro u n d g ing e r 1 te a sp o on d il l s e e d 1 0 wh ol e c l ove s 1 ta b l e s p o o n c ho p p e d re d c hili p epp er s 1 ta b l e s p o o n w ho l e b l a c k p epp erco r ns 1 te a sp o on g ro u n d m a ce 1 te a sp o on c a rd a m o m 1 te a sp o on m u s t a rd s e e d s 1 ta b l e s p o o n co r ia nd e r ½ te a sp o o n c inna m o n 1 te a sp o on a l l s p ice Ÿ c up sa l t Place brisket in heavy stock pot and cover with water. Mix all seasoning together except salt. Put all ingredients in a cheesecloth bag and tie together. Boil brisket and seasoning together with salt for two and a half to three hours. To test, stick a fork in the middle of brisket. Pieces should come out easily with the fork when it is done. Cool and slice. Pour a little of the stock over the brisket for added flavor. Serve with your favorite smothered cabbage recipe. 97
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