Prep 30 mins
Cook 4 hrs
My Mother in Law pulled this recipe out of the local newspaper for me (The Daily News, Wed. March 14, 2007- Dijon-Glazed Corned Beef with Savory Cabbage and Red Potatoes). My husband is not a fan of Corned Beef, but when I make this it disappears! My 4 year old even eats this! I usually double the recipe for 5 of us and there is very little left.
- 1 boneless corned beef brisket (3.5 to 4 lbs)
- 6 garlic cloves, pealed (I crushed mine as well)
- 2 teaspoons whole black peppercorns
- 2 cups water
- 6 tablespoons butter
- 1 cup thinly sliced green onion, including white and green parts
- 1⁄2 cup prepared horseradish sauce
- 1⁄2 teaspoon ground black pepper
- 1⁄4 teaspoon salt
- 1 head green cabbage, cored, cut into 6 wedges (1 to 1.5 lbs)
- 1 1⁄2 lbs small red potatoes, cut in half
- 2 tablespoons orange marmalade
- 2 teaspoons dijon-style mustard
- Position oven racks in upper and lower thirds of oven.Heat oven to 350°F Place corned beef brisket in roasting pan, sprinkle garlic and peppercorns (*and seasoning packet if desired). Add water, cover tightly with aluminum foil. Braise in upper third of oven for 3 to 3.5 hours or until brisket is fork tender.
- Meanwhile place butter, green onions, horseradish, ground pepper and salt in glass measuring cup. Microwave on high 1 to 2 minute or until butter melts, mix well. Place cabbage wedges on half of baking sheet and potatoes on other half (when I double this recipe I put the cabbage on a baking sheet and the potatoes on their own baking sheet). Drizzle 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 for 55 minutes. Uncover vegetables, continue roasting 15 to 20 minutes or until vegetables are tender and begin to brown.
- Combine glaze ingredients in a small bowl. Remove cooked 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 minute or until glaze is bubbly and beginning to brown.
- Carve brisket diagonally across grain into thin slices.
I have always boiled my Corned Beef and Cabbage dinner. I tried this tonight and it was awesome! Highly recommended.
I joined food.com just so I could review this recipe. We LOVE it!!!! I buy a kobe corned beef product from my local grocery, so I use the spices already within the package and cook the roast until tender as can be. The method of cooking the cabbage and potatoes, though, takes it over the top. Combine those with the juices created by the braised cabbage---oh my! My oldest daughter did not want the glaze, so for dinner no glaze the best. For leftovers for me and my brother, I glazed--either way---delicious. I'm making it again tonight. The kitchen smell heavenly. Thank you for passing on the recipe!
This is by far the best corned beef and cabbage I have ever made! I made it EXACTLY as written and wouldn't change a thing!!! The veggies were outstanding and complimented the corned beef perfectly. The glaze finished this meal to perfection. Thanks for sharing, Cure SMA Mommy....I'm throwing out all my other corned beef recipes.