Recipe by Cure SMA mommy
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.
Top Review by Tonycanasta
I was looking for something different than the standard corn beef and cabbage and this was AWESOME! The glaze is the way to go - sweet and savory! I first used a round tip cut and cooked it for my in laws (and he is very picky but I cook the way I like it and he always eats it up). first time i did close to as written but instead of water used 1 can Guiness and a can of hard cider and 12oz water. baked at 350. everyone loved it. even grandpa cleaned his plate - and he never eats much. The second time I made it, just 4 days later, I used the flat cut and cooked in a slow cooker with 2 cans of Guiness. Much better. will amke it again. easy and delish. Made this a second time - this time in a slow cooker...better than the first! Used all Guiness as the broth cooking base
- 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
Directions See How It's Made
- 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.