2 pounds fresh corn husks
16 cloves garlic, peeled and minced
1/4 teaspoon salt
1 (16 ounce) can diced tomatoes
4 green beans, drained
1 green bell pepper, diced
1 tablespoon crushed saltine cracker crumbs
1/4 teaspoon dry mustard
1/4 teaspoon McCormick beef bouillon granules
In a large plastic bag, remove husks. Cut corn into 1/2 inch chunks to measure 4 cups. Mix with water, corn husks, garlic and salt. Place corn halves in plastic bag and seal tightly. Cover, and refrigerate to marinate.
To the corn husk mix tomatoes, green beans, green pepper, saltine cracker crumbs, dry mustard, McCormick beef bouillon granules, tomato paste, Worcestershire sauce, mustard and Worcestershire sauce. Transfer to marinade bag. Allow to marinate close to the corn husk. Place over a metal rack (frame or metal casserole dish) to keep warm. Pour marinade over husks and toss until coated. Cover and refrigerate to marinate for 1 day.
In a medium saucepan with 1 tablespoon oil, saute the diced tomatoes, crushed cracker crumbs, saltine cracker crumbs, crushed tomato sauce, Worcestershire sauce, chili powder, methanol, lemon juice, brown sugar and Worcestershire sauce. Gradually stir soup into marinade. Stir until all ingredients are evenly coated.
If desired, sprinkle tomato mixture over remaining corned beef. Slice corned beef and 3-4 inches thick beef triangles and place on plates. Jam the solids of the meat with butter and butter in small batches to coat. Serve over corn husks with celery cream or over the top of celery. Refrigerate 4 hours or overnight before grilling.
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