Thursday, March 31, 2011

Glazed Corned Beef Brisket with Cabbage

3 lb. corned beef brisket
1/2 cup chopped onion
2 cloves garlic, minced
2 bay leaves
1 medium head of cabbage, cored, cut into wedges
1 cup maple-flavored or pancake syrup
1/2 cup yellow mustard
1 Tbsp. KRAFT Prepared Horseradish

1. PLACE meat in large saucepan. Add onion, garlic, bay leaves and enough water just to cover all ingredients. Cover with lid. Bring to boil. Reduce heat to medium-low; simmer 1 hour. Drain, reserving meat in pan. Remove and discard bay leaves.

2. COVER meat with fresh water; cover with lid. Bring to boil. Reduce heat to medium-low; simmer an additional 2 to 3 hours or until meat is tender. Remove meat from pan, reserving liquid in pan; place meat in shallow baking pan. Add cabbage to reserved liquid in pan; cook until tender.

3. Meanwhile, preheat oven to 350F. Mix syrup, mustard and horseradish; spoon half of the syrup mixture over meat. Reserve remaining syrup mixture for brushing onto cooked meat.

4. BAKE 20 minutes or until meat is well glazed, brushing frequently with the remaining syrup mixture. Place meat on serving platter. Spoon pan drippings over meat. Serve with cabbage.

Photo by Laura Spear Recipe from Donna Mcgonigal

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