Glazed Corned Beef and Cabbage |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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My mother was a wonderful cook who inspired me to experiment with recipes. This unique recipe features a Dijon mustard glaze on the corned beef, and a tangy horseradish sauce with the cabbage and red potatoes. The meal receives raves every time I serve it. Ingredients:
1 corned beef brisket with spice packet (2-1/2 pounds) |
1 medium head cabbage, cut into wedges |
1 pound small red potatoes, halved |
dijon glaze: |
2 tablespoons honey |
1 tablespoon thawed orange juice concentrate |
2 teaspoons dijon mustard |
horseradish sauce: |
1/4 cup butter, cubed |
2 to 3 tablespoons prepared horseradish |
2 tablespoons chopped green onion |
1/8 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Place brisket and contents of spice packet in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until meat is tender.
2. Place cabbage and potatoes in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 25-30 minutes or until tender, adding more water to pan if necessary.
3. Transfer the brisket to a broiler pan. Combine glaze ingredients; brush over beef. Broil 4-6 in. from the heat for 3-4 minutes or until beef is glazed. Thinly slice across the grain.
4. In a small microwave-safe bowl, combine the sauce ingredients. Cover and microwave on high for 30-45 seconds or until butter is melted. Drizzle over cabbage and potatoes. Yield: 6-8 servings.
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