Dijon-Glazed Corned Beef with Savory Cabbage & Red Potatoes
Servings: 4
Prep Time: 30 Minutes
Cook Time: 3 Hours
Total Time: 210 Minutes
Ingredients
- 4 lbs Laura's Lean Corned Beef Brisket (with seasoning packet)
- 6 cloves Garlic (peeled)
- 2 tsps Whole black peppercorns
- 2 cups Water
- 6 tbsps Butter
- 1 cup Green onions (thinly sliced, including white and green parts)
- 1/2 cup Horseradish
- 1/2 tsp Ground black pepper
- 1/4 tsp Salt
- 1 Green cabbage (cored, cut into 6 wedges)
- 1 1/2 lbs Small red potatoes (cut in halves)
- GLAZE:
- 2 tbsps Orange marmalade
- 2 tsps Dijon-style mustard
Yield
*Serving calculations based on 16oz beef products.
For 12oz beef products reduce serving size by 1/4.
- Prep Time: 30 Minutes
- Cook Time: 3 Hours
- Total Time: 210 Minutes
Serving size based on 1 cup (242g)
Preparation
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. 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. Serve remaining brisket and potatoes with cabbage.
Recipe credit: Beef. It's What's for Dinner Website
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