Glazed Corned Beef and Cabbage
TOTAL TIME: Prep: 20 min. Cook: 2-1/2 hours
YIELD: 6-8 servings.
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
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1 corned beef brisket with spice packet (2-1/2 pounds)
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1 medium head cabbage, cut into wedges
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1 pound small red potatoes, halved
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DIJON GLAZE:
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2 tablespoons honey
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1 tablespoon thawed orange juice concentrate
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2 teaspoons Dijon mustard
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HORSERADISH SAUCE:
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1/4 cup butter, cubed
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2 to 3 tablespoons prepared horseradish
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2 tablespoons chopped green onion
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1/8 teaspoon salt
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1/8 teaspoon pepper
Directions
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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.
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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.
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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.
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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.
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