Recipe Type(s): Corned Beef, Roasts
Total Preparation and Cooking Time: approx 2-3/4 to 3-3/4 hours
Makes 6 servings (serving size: 1/6 of recipes)
Ingredients
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2-1/2 to 3-1/2 pound corned beef brisket
Water
Dijon Glaze:
2 tablespoons honey
1 tablespoon frozen orange juice concentrate, defrosted
2 teaspoons Dijon-style mustard |
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Savory Cabbage & Red Potatoes
Water
1 small head cabbage (approx. 1-1/2 pounds) cut into 6 wedges
1 pound small red potatoes, quartered
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
Instructions
Corned Beef:
1. 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.
2. Meanwhile prepare Savory Cabbage & Red Potatoes (see below).
3. Combine glaze ingredients; set aside. Remove brisket 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. In small bowl, combine glaze ingredients. Brush glaze over brisket; broil 2 to 3 minutes or until brisket is glazed.
4. Carve brisket diagonally across the grain into thin slices; serve with vegetables.
Cabbage & Red Potatoes:
1. 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.
2. Meanwhile in 1-cup glass measure, combine sauce ingredients; microwave on HIGH 45 seconds to 1 minute or until butter is melted. Drizzle over vegetables. Serve with corned beef.
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