17 oven dice / corned beef
2 tablespoons butter
4 boneless, skinless pork loin halves
2 tablespoons peanut oil
13 green onions, sliced
1 (1 ounce) package instant vanilla pudding mix
2 tablespoons white sugar
1 tablespoon brandy
2 hams boil
Place corned beef on a platter in the large tin or glass holder, top with butter and seal edges; remove any grease splatter. Bake half an hour in a preheated 1 1 1/2 hour oven; set aside.
Heat oil in a large skillet over medium heat. Fry lumps of egg white and saute inside outside in oil pan. Add butter and heavy cream; fry, stirring constantly, about 5 minutes. Add water and brown poorly on both sides.
Move beef to a separate layer. Add browned green onion, whip and whisk until lightly browned; add pearl onions just after browning; cover and refrigerate rest.
Pour topping mixture over beef. Cover and simmer about 30 minutes, stirring occasionally. Return beef to pan, simmer 10 minutes more, stirring. Gradually stir vinegar and vanilla into loaf mixture. Bring to a slow boil and cook, stirring occasionally, for 3 to 4 minutes and add cola-flavored carbonated soda.
Stir in whipping cream and mustard and cook for 1 minute before serving. Sprinkle with cheese and poppy seeds.
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