Corned Beef and Cabbage - Recipe

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CORNED BEEF AND CABBAGE

4-5 lb. corned beef brisket
2 whole cloves
10 whole black peppercorns
2 bay leaves
8 med. carrots, peeled
8 med. potatoes, peeled
8 med. yellow onions, peeled
1 med. head cabbage, cut in 8 wedges

Wipe corned beef with damp paper towels. Place in large kettle; cover with cold water. Add cloves, black peppercorns and bay leaves. Bring to boiling; reduce heat and simmer 5 minutes. Skim surface; then simmer, covered 3-4 hours or until meat is fork tender.

Add carrots, potatoes and onions during last 25 minutes. Add cabbage during last 20 minutes. Cook just until vegetables are tender.

May be served with following Mustard Glaze:

1/4 c. prepared mustard
1/2 c. maple flavored syrup
1/4 c. dark brown sugar, packed

In a small saucepan, combine ingredients. Bring to boiling over medium heat, stirring constantly. Reduce heat and simmer 5 minutes. Let cool. To serve: Place cooked corned beef brisket in shallow pan. Brush top and sides with mustard glaze. Place under broiler, 5-6 inches from heat, brushing several times with glaze about 10 minutes, or until shiny.

Arrange meat on one side of serving platter. Place cabbage wedges beside meat. Brush potatoes with butter and place in serving dish; sprinkle with chopped parsley. Arrange carrots and onions in another dish. Makes 8 servings.

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recipe reviews
Corned Beef and Cabbage

· Apr 2 · #31827

Terry Boulware (California) says:

I tried your mustard glaze on corned beef that I was serving for my bunco group. Oh my, that was the first time I ever pleased 12 women at once. They loved it and a few left my home with the recipe.

· Mar 18 · #64301

Eve Van Curler (South Dakota) says:

I never cared for corned beef and cabbage until this recipe. Everyone loved it, including me. I will never make this any other way! It was easy, and SO good! There were 4 of us eating, and there NO left overs. I'm making it again for St. Patrick's Day, and I was told not to change anything, except to make MORE. I was also told that they will never eat anyone's corned beef except mine. So I'm tripling the recipe. And it's still just the 4 of us. Thanks, cooks.com!!!

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