Best Corned Beef and Cabbage Ever!!! |
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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 6 |
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My Mother in Law pulled this recipe out of the local newspaper for me (The Daily News, Wed. March 14, 2007- Dijon-Glazed Corned Beef with Savory Cabbage and Red Potatoes). My husband is not a fan of Corned Beef, but when I make this it disappears! My 4 year old even eats this! I usually double the recipe for 5 of us and there is very little left. Ingredients:
1 boneless corned beef brisket (3.5 to 4 lbs) |
6 garlic cloves, pealed (i crushed mine as well) |
2 teaspoons whole black peppercorns |
2 cups water |
6 tablespoons butter |
1 cup thinly sliced green onion, including white and green parts |
1/2 cup prepared horseradish sauce |
1/2 teaspoon ground black pepper |
1/4 teaspoon salt |
1 head green cabbage, cored, cut into 6 wedges (1 to 1.5 lbs) |
1 1/2 lbs small red potatoes, cut in half |
glaze |
2 tablespoons orange marmalade |
2 teaspoons dijon-style mustard |
Directions:
1. Position oven racks in upper and lower thirds of oven.Heat oven to 350°F Place corned beef brisket in roasting pan, sprinkle garlic and peppercorns (*and seasoning packet if desired). Add water, cover tightly with aluminum foil. Braise in upper third of oven for 3 to 3.5 hours or until brisket is fork tender.
2. Meanwhile place butter, green onions, horseradish, ground pepper and salt in glass measuring cup. Microwave on high 1 to 2 minute or until butter melts, mix well. Place cabbage wedges on half of baking sheet and potatoes on other half (when I double this recipe I put the cabbage on a baking sheet and the potatoes on their own baking sheet). Drizzle horseradish-butter mixture over vegetables, turning cabbage and tossing potatoes to coat. Cover with aluminum foil. Roast in lower third of 350°F oven with brisket for 55 minutes. Uncover vegetables, continue roasting 15 to 20 minutes or until vegetables are tender and begin to brown.
3. Combine glaze ingredients in a small bowl. Remove cooked brisket from roasting pan, place on rack in broiler pan so surface of brisket is 3 to 4 inches from heat. Brush glaze over brisket, broil 2 to 3 minute or until glaze is bubbly and beginning to brown.
4. Carve brisket diagonally across grain into thin slices.
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