DIJON-GLAZED CORNED BEEF WITH SAVORY CABBAGE AND RED POTATOES

Dijon-Glazed Corned Beef with Savory Cabbage and Red Potatoes --
Lean Cut
  • Total Recipe Time:
  • Makes 4 servings

INGREDIENTS

  1. 1 boneless Corned Beef Brisket with seasoning packet (3-1/2 to 4 pounds)
  2. 6 cloves garlic, peeled
  3. 2 teaspoons whole black peppercorns
  4. 2 cups water
  5. 6 tablespoons butter
  6. 1 cup thinly sliced green onions, including white and green parts
  7. 1/2 cup horseradish
  8. 1/2 teaspoon ground black pepper
  9. 1/4 teaspoon salt
  10. 1 head green cabbage, cored, cut into 6 wedges (1 to 1-1/2 pounds)
  11. 1-1/2 pounds small red-skinned potatoes, cut in half
Glaze:
  1. 2 tablespoons orange marmalade
  2. 2 teaspoons Dijon-style mustard

INSTRUCTIONS FOR DIJON-GLAZED CORNED BEEF WITH SAVORY CABBAGE AND RED POTATOES

  1. Position oven racks in upper and lower thirds of oven. Heat oven to 350°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°F oven 3 to 3-1/2 hours or until brisket is fork-tender.
  2. 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. Cover and refrigerate 2 tablespoons for Rustic Corned Beef & Potato Bake. Place cabbage wedges on 1 half of baking sheet and potatoes on other half. Drizzle remaining horseradish-butter mixture over vegetables, turning cabbage and tossing potatoes to coat. Cover with aluminum foil. Roast in lower third of 350°F oven with brisket 55 minutes. Uncover vegetables; continue roasting 15 to 20 minutes or until vegetables are tender and begin to brown.
  3. Combine glaze ingredients in small bowl. Remove brisket from roasting pan; place on rack in broiler pan so surface of brisket is 3 to 4 inches from heat. Brush glaze over brisket; broil 2 to 3 minutes or until glaze is bubbly and beginning to brown.
  4. Carve brisket diagonally across the grain into thin slices. Cover and refrigerate 1/2 of brisket (about 12 ounces) and 2 cups potatoes for Rustic Corned Beef & Potato Bake. Serve remaining brisket and potatoes with cabbage.
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