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Corned Beef, Cabbage & Vegetables Recipe

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This recipe for Corned Beef, Cabbage & Vegetables is from The Dierdorf and Ferrick Families Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3-5 pound corned beef brisket
1/2 cup water
6 Large Carrots (peeled &sliced) or small carrot pack.
6 medium potatoes.(peel & quarter)or package of small red or yellow potatoes.
6 small Onions (skinned)
2 Rutabagas, (peeled & quartered)
3 small Parsnips,(peeled & quartered)
3 large yellow Turnips (peeled & quartered)
i fresh cabbage (cored & quartered or cubed)

Glaze:
1 cup Apple Jelly
2 Tbsp Dijon Mustard
2 Tbsp Cider Vinegar
3/4 cup Orange Marmalade
Directions:
Directions:
1. Cut all fat off of the brisket before roasting
Put in roasting pan & cover with heavy aluminum foil,
Add 1/2 cup water to pan.
Bake 31/2 - 4 hours in 350 degree oven.
Remove liquid & set aside.
Bake uncovered for 15 more minutes. Let it cool.
2. Combine Apple Jelly, Dijon Mustard, Cider Vinegar & Orange Marmalade,.
Use 1/4 Cup glaze on roast,
3. Place pan drippings in a large kettle with enough water to cover vegetables
4. Add Rutabagas,parsnips,turnips,& carrots..
Simmer for 30 minutes...
5. Add onions & and potatoes.Simmer in stock for15 minutes longer.
6. Add cabbage , Simmer until tender, for about 10 to15 minutes
7.Slice cooled corned beef against the grain or it will be stringy.
Note :To press when slicing cold, when cold force into a deep pan.. Cover & refrigerate weighted. The moisture forced from the meat will form a jellied coating.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
We always boiled the corned beef but the baking is simpler and it carves better. This is Jim's absolute favorite dinner and it's great for large dinner parties. Serve with horseradish.

 

 

 

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