DIJON-GLAZED CORNED BEEF WITH CABBAGE AND POTATOES
1 (3 1/2- to 4-lb.) boneless corned beef brisket with seasoning packet*
6 cloves garlic, peeled
2 tsp. whole black peppercorns
2 cups water
6 tbsp. butter
1 cup thinly sliced green onions, white and green parts
1/2 cup prepared horseradish
1/2 tsp. black pepper
1/4 tsp. salt
1 head green cabbage, cored, cut into 6 wedges (1 to 1 1/2 lbs.)
1 1/2 lbs. small red-skinned potatoes, cut in half
FOR THE GLAZE (OPTIONAL):
2 tbsp. orange marmalade
2 tsp. Dijon-style mustard
Position oven racks in upper and lower thirds of oven. Heat oven to 350 degrees F.
Place corned beef brisket in roasting pan; sprinkle garlic, contents of seasoning packet and peppercorns around and over brisket. Add water; cover tightly with aluminum foil.
Braise in upper third of 350-degree F oven 3 to 3 1/2 hours or until brisket is fork-tender.
Meanwhile, place butter, green onions, horseradish, ground pepper and salt in glass measuring cup. Microwave on High 1 to 2 minutes or until butter melts; mix well.
Place cabbage wedges on half of baking sheet with sides and potatoes on other half. Drizzle horseradish-butter mixture over vegetables, turning cabbage and tossing potatoes to coat.
Cover with aluminum foil. Roast in lower third of 350-degree oven with brisket 55 minutes. Uncover vegetables; continue roasting 15 to 20 minutes or until vegetables are tender and begin to brown.
TO GLAZE THE CORNED BEEF:
Remove cooked brisket from roasting pan; place on rack in broiler pan so surface of brisket is 3 to 4 inches from heat.
Combine glaze ingredients in small bowl. Brush glaze over brisket; broil 2 to 3 minutes or until glaze is bubbly and beginning to brown.
TO SERVE:
Carve brisket diagonally across the grain into thin slices. Serve with cabbage and potatoes.
*If seasoning packet is not included with corned beef brisket, substitute 1 1/2 teaspoons pickling spice.
Makes 6-8 servings
Source: Cattlemen's Beef Board and National Cattlemen's Beef Association
1 (3 1/2- to 4-lb.) boneless corned beef brisket with seasoning packet*
6 cloves garlic, peeled
2 tsp. whole black peppercorns
2 cups water
6 tbsp. butter
1 cup thinly sliced green onions, white and green parts
1/2 cup prepared horseradish
1/2 tsp. black pepper
1/4 tsp. salt
1 head green cabbage, cored, cut into 6 wedges (1 to 1 1/2 lbs.)
1 1/2 lbs. small red-skinned potatoes, cut in half
FOR THE GLAZE (OPTIONAL):
2 tbsp. orange marmalade
2 tsp. Dijon-style mustard
Position oven racks in upper and lower thirds of oven. Heat oven to 350 degrees F.
Place corned beef brisket in roasting pan; sprinkle garlic, contents of seasoning packet and peppercorns around and over brisket. Add water; cover tightly with aluminum foil.
Braise in upper third of 350-degree F oven 3 to 3 1/2 hours or until brisket is fork-tender.
Meanwhile, place butter, green onions, horseradish, ground pepper and salt in glass measuring cup. Microwave on High 1 to 2 minutes or until butter melts; mix well.
Place cabbage wedges on half of baking sheet with sides and potatoes on other half. Drizzle horseradish-butter mixture over vegetables, turning cabbage and tossing potatoes to coat.
Cover with aluminum foil. Roast in lower third of 350-degree oven with brisket 55 minutes. Uncover vegetables; continue roasting 15 to 20 minutes or until vegetables are tender and begin to brown.
TO GLAZE THE CORNED BEEF:
Remove cooked brisket from roasting pan; place on rack in broiler pan so surface of brisket is 3 to 4 inches from heat.
Combine glaze ingredients in small bowl. Brush glaze over brisket; broil 2 to 3 minutes or until glaze is bubbly and beginning to brown.
TO SERVE:
Carve brisket diagonally across the grain into thin slices. Serve with cabbage and potatoes.
*If seasoning packet is not included with corned beef brisket, substitute 1 1/2 teaspoons pickling spice.
Makes 6-8 servings
Source: Cattlemen's Beef Board and National Cattlemen's Beef Association
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