Mustard Glazed Corned Beef With Cabbage And Carrots Recipe
This Mustard Glazed Corned Beef With Carrots and Cabbage is a desire ! Try this deliciously seasoned meat with vegetables for your next meal. Your suggestions for this Mustard Glazed Corned Beef With Carrots and Cabbage are welcome.
Ingredients
| Beef brisket | 1 6 pound | |
| 1 medium-sized onion, cut in half | ||
| 1 celery stalk, cut up | ||
| 1 large carrot, cut up | ||
| 2 garlic cloves, each cut in half | ||
| Peppercorns | 1/2 Teaspoon | |
| Water | ||
| Packed brown sugar | 2/3 Cup (16 tbs) | |
| Prepared mustard | 2 Tablespoon | |
| 2 tablespoons catchup | ||
| Sauteed Cabbage | ||
| Orange Baby Carrots | ||
Directions
1. Prepare corned beef as label directs, or in 8-quart Dutch oven or saucepot over high heat, heat first 6 ingredients with enough water to cover meat to boiling. Reduce heat to low; cover and simmer 3 hours or until meat is fork-tender.
2. Preheat oven to 350°F. Cut meat into slices. Arrange meat, overlapping slices, on ovenproof platter or in open roasting pan.
3. In bowl, mix brown sugar, mustard, and catchup; spread on top and between meat slices; bake 20 minutes or until glaze is browned. Meanwhile, prepared Sauteed Cabbage and Orange Baby Carrots. To serve, arrange vegetables on platter with meat.
2. Preheat oven to 350°F. Cut meat into slices. Arrange meat, overlapping slices, on ovenproof platter or in open roasting pan.
3. In bowl, mix brown sugar, mustard, and catchup; spread on top and between meat slices; bake 20 minutes or until glaze is browned. Meanwhile, prepared Sauteed Cabbage and Orange Baby Carrots. To serve, arrange vegetables on platter with meat.
Chef
