Dijon Glazed Corn Beef with Savory Cabbage and Red Potatoes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 (2½-3½ lbs) fresh corned beef brisket
Dijon Glaze:
2 Tbsp. Honey
1 Tbsp. frozen orange juice concentrate, thawed
2 tsp. Dijon mustard
Savory Cabbage and Red Potatoes:
1 small head cabbage ( about 1½ lbs)
1 lb. small red potatoes, quartered
Savory sauce:
1/4 cup butter
2 Tbsps sliced green onions
2-3 tsp. prepared horseradish
1/4 tsp. each, salt and pepper
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Directions: |
Directions:Place corned beef in a Dutch oven; add water to cover. Cover tightly and simmer 2½-3½ hours or until tender. Prepare cabbage and potatoes. Remove corned beef from water, trim fat, if necessary. In a small bowl combine glaze ingredients, brush over corned beef. Place corned beef on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 2-3 minutes or until corned beef is glazed. Carve corned beef across the grain into thin slices, serve with vegetables. In a Dutch oven, place steamer basket in ½ inch water (water should not touch bottom of basket). Place cabbage and potatoes in basket. Cover tightly and heat to boiling, reduce heat. Steam 20-25 minutes until tender. In a glass measuring cup, combine sauce ingredients. Microwave on high 45 seconds to 1 minute or until butter melts. Drizzle over vegetables. Serves 6. |
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Number Of
Servings: |
Number Of
Servings:6 |
Personal
Notes: |
Personal
Notes: I found this recipe in The News & Observer Newspaper, March 15, 1995. I shared it with Aunt Grace and Rita, who absolutely loved it. It is made every St. Patrick’s Day since. Definitely double the savory sauce.
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