Recipe: Corned Beef Brisket with Stir-Fried Cabbage

CORNED BEEF BRISKET WITH STIR-FRIED CABBAGE

4 pounds corned beef brisket
Water
2 teaspoons vegetable oil
8 cups sliced cabbage (cut about 1/2-inch thick)
1 medium red bell pepper, cut into thin strips
2 tablespoons sugar
2 tablespoons white vinegar
1/2 teaspoon caraway seeds
1/2 teaspoon salt
2 tablespoons red currant jelly, melted

Place corned beef brisket in Dutch oven; add water to cover. Cover tightly and simmer 3 to 4 hours or until meat is tender.

Ten minutes before serving, heat oil in large skillet over medium-high heat. Add cabbage and red pepper. Stir-fry 5 minutes. Reduce heat to medium-low, cover and continue cooking 5 minutes.

Stir sugar, vinegar, caraway seeds and salt into cabbage and continue cooking and stirring, uncovered, 2 minutes.

Trim any unwanted surface fat from the cooked brisket. Place brisket, fat side up, on an oven-proof pan and place under broiler so the surface of meat is 3 to 4 inches from heat. Brush melted jelly over brisket; broil 5 minutes or until brisket is glazed.

TO SERVE:
Carve brisket diagonally across the grain into thin slices and serve with stir-fried cabbage.

Servings: 12
Adapted from source: National Cattlemen's Beef Association