Recipe: Dijon-Glazed Corned Beef with Savory Cabbage and Red Potatoes

DIJON-GLAZED CORNED BEEF WITH
SAVORY CABBAGE AND RED POTATOES

3 pounds corned beef brisket
Water
Dijon Glaze (recipe follows)
Savory Cabbage and Red Potatoes (recipe follows)

Place corned beef brisket in Dutch oven. Add water to cover. Cover tightly and simmer 2 1/2 to 3 1/2 hours or until tender.

Meanwhile, prepare Savory Cabbage and Red Potatoes.

When brisket is cooked through to fork-tenderness, remove meat from cooking liquid; trim fat from outer surface of brisket, if necessary. Place brisket on rack in broiler pan so surface of meat is 3 to 4 inches from heat.

Brush prepared Dijon Glaze over brisket. Broil 2 to 3 minutes or until brisket is glazed.

TO SERVE:
Carve brisket diagonally across the grain into thin slices. Serve with vegetables.

DIJON GLAZE

2 tablespoons honey
1 tablespoon frozen orange juice concentrate, defrosted
2 teaspoons Dijon-style mustard
1/8 teaspoon cayenne pepper, or to taste (optional)

Combine glaze ingredients in a small bowl and set aside until brisket is cooked through. Brush over brisket and glaze under broiler as directed in recipe.

SAVORY CABBAGE AND RED POTATOES

Water
1 small head cabbage (approximately 1 1/2 pounds), cut into 6 wedges
1 pound small red potatoes, quartered
Savory Sauce (recipe follows)

In Dutch oven, place steamer basket in 1/2-inch water (water should not touch bottom of basket). Place cabbage and potatoes in basket.

Cover tightly and heat to boiling; reduce heat. Steam 20 to 25 minutes or until tender.

TO SERVE:
Drizzle Savory Sauce over tender vegetables. Serve with corned beef.

SAVORY SAUCE

1/4 cup butter
2 tablespoons sliced green onions
2 to 3 teaspoons prepared horseradish
1/8 teaspoon salt
1/8 teaspoon pepper
1 teaspoon prepared bottled chili-garlic sauce, optional

Combine all ingredients in 1-cup glass measure. Microwave on high 45 seconds to 1 minute or until butter is melted.

Servings: 6
Adapted from source: National Cattlemen's Beef Association