Mustard Glazed Corned Beef With Cabbage And Carrots
|Corned beef brisket||6 Pound|
|Onion||1 Medium, cut in half|
|Stalk celery||1 , cut up|
|Carrot||1 Large, cut up|
|Garlic||2 Clove (10 gm), cut in half|
|Water||5 Cup (80 tbs)|
|Packed brown sugar||2⁄3 Cup (10.67 tbs)|
|Prepared mustard||2 Tablespoon|
|Sauteed cabbage||1⁄2 Cup (8 tbs)|
|Baby carrots||1⁄2 Cup (8 tbs)|
1. Prepare corned beef as label directs, or in 8-quart Dutch oven or saucepot over high heat, heat first 6 ingredients with enough water to cover meat to boiling. Reduce heat to low; cover and simmer 3 hours or until meat is fork-tender.
2. Preheat oven to 350°F. Cut meat into slices. Arrange meat, overlapping slices, on ovenproof platter or in open roasting pan.
3. In bowl, mix brown sugar, mustard, and catchup; spread on top and between meat slices; bake 20 minutes or until glaze is browned. Meanwhile, prepared Sauteed Cabbage and Orange Baby Carrots. To serve, arrange vegetables on platter with meat.