Prep 20 mins
Cook 3 hrs
The best tasting corned beef ever. I don't always add the cabbage, onions and potatoes; I prefer to make a separate casserole, as I am not fond of boiled cabbage. Either way, it's the glaze that makes this corned beef so delicious. I don't remember where the recipe came from, but I have been making it for many years. I buy the largest size brisket I can find, since the leftovers are amazing on rye bread glazed with the mustard.
- 4 1⁄2-5 lbs corned beef brisket, trimmed of fat
- 1 garlic clove, peeled
- 10 black peppercorns
- 2 whole cloves
- 2 bay leaves
- 8 medium carrots, cut up
- 8 medium potatoes, quartered
- 8 medium onions, peeled and quartered
- 1 small head green cabbage, cut into 8 wedges
- mustard glaze
- 1⁄2 cup Dijon mustard
- 1⁄2 cup brown sugar
- 2 teaspoons dry mustard
- 3 tablespoons red wine vinegar
- 1⁄4 cup salad oil
- 1⁄4 cup water
- 1 tablespoon butter or 1 tablespoon margarine
- chopped parsley
- 1. In 8 quart saucepot, cover corned beef brisket with cold water. Over high heat, bring to boiling; reduce heat; simmer 15 minutes. Skim and discard particles from surface. Add garlic, peppercorns, cloves and bay leaves; simmer, covered 2 1/2 - 3 hours or until brisket is almost fork tender.
- 2. Add carrots, potatoes and onions; cook 15 minutes. Add cabbage, cook 5 minutes longer or just until brisket and vegetables are tender.
- 3. Meanwhile make mustard glaze. In small bowl with wire whisk, combine Dijon mustard and brown sugar to make a paste. Whisk in dry mustard, vinegar, oil and water.
- 4. Preheat broiler. Place brisket, fat side up, on rack over broiler pan. Position oven rack so top of brisket is 5 -6 inches from heat. Brush top of brisket with some of the glaze. Broil about 5- 8 minutes, brushing several times with glaze (check often to avoid burning top of brisket!). Meat will be shiny. Transfer to cutting board. Pour leftover mustard glaze into small bowl.
- 5. To serve: Slice brisket; arrange on large serving platter. With slotted spoon, place cabbage wedges, carrots and onions on platter. Drain potatoes in colander, return to saucepot and toss with butter and parsley. Serve with mustard glaze. Enjoy!
- Makes 8 servings: 658 calories per serving.
Did the brisket as stated and it was WONDERFUL!! I did the vegetables as you suggested in Cabbage & Potato Bake And will never do them any other way again. Some questions arose? You mention using salt when sauteeing the onions and bacon, never say how much?? you also give no amount of chicken broth used.( I just poured in enough to come up about 1/3 way in my roaster.) I hope you will correct the recipe for others who might want to try it. Thanks for a delicious dinner.