Glazed Corned Beef And Cabbage Recipe
Ingredients
| 1 (3- to 4-pound) brisket or flat round corned beef | ||
| Peppercorns | 6 | |
| Whole Cloves | 4 | |
| 1 rib celery | ||
| Onion | 1 , sliced | |
| Brown sugar | 1/3 Cup (16 tbs) | |
| Prepared horseradish | 1 Teaspoon | |
| Apple cider vinegar | 3 Tablespoon | |
| Prepared mustard | 1 Tablespoon | |
| Ketchup | 1/2 Cup (16 tbs) | |
| Butter | 2 Tablespoon | |
| 3 or 4 potatoes, peeled, quartered | ||
| 3 or 4 carrots, peeled, cut in 3 inch pieces | ||
| Cabbage | 1 , quartered | |
Directions
Place the corned beef, peppercorns, cloves, celery and onion with enough water to cover in a dutch oven.
Simmer for about 4 hours.
Remove the corned beef to an ovenproof platter.
Combine the brown sugar, horseradish, cider vinegar, mustard, ketchup and butter in a saucepan and bring to a simmer; cook for about 5 minutes.
Pour half the brown sugar glaze over the corned beef and keep warm in a 325 degree oven for 30 minutes.
Add the potatoes and carrots to the corned beef water in the dutch oven over medium heat; simmer for about 15 minutes.
Add the cabbage and simmer for 15 minutes longer or until vegetables are tender; drain.
Remove corned beef from oven.
Arrange the cooked vegetables around the meat on the platter.
Simmer for about 4 hours.
Remove the corned beef to an ovenproof platter.
Combine the brown sugar, horseradish, cider vinegar, mustard, ketchup and butter in a saucepan and bring to a simmer; cook for about 5 minutes.
Pour half the brown sugar glaze over the corned beef and keep warm in a 325 degree oven for 30 minutes.
Add the potatoes and carrots to the corned beef water in the dutch oven over medium heat; simmer for about 15 minutes.
Add the cabbage and simmer for 15 minutes longer or until vegetables are tender; drain.
Remove corned beef from oven.
Arrange the cooked vegetables around the meat on the platter.
Chef
