Glazed Corned Beef And Cabbage
|Brisket/Flat round corned beef||4 Pound|
|Onion||1 , sliced|
|Brown sugar||1⁄3 Cup (5.33 tbs)|
|Prepared horseradish||1 Teaspoon|
|Apple cider vinegar||3 Tablespoon|
|Prepared mustard||1 Tablespoon|
|Ketchup||1⁄2 Cup (8 tbs)|
|Potatoes||4 , peeled, quartered|
|Carrots||4 , peeled, cut in 3 inch pieces|
|Cabbage||1 , quartered|
Place the corned beef, peppercorns, cloves, celery and onion with enough water to cover in a dutch oven.
Simmer for about 4 hours.
Remove the corned beef to an ovenproof platter.
Combine the brown sugar, horseradish, cider vinegar, mustard, ketchup and butter in a saucepan and bring to a simmer; cook for about 5 minutes.
Pour half the brown sugar glaze over the corned beef and keep warm in a 325 degree oven for 30 minutes.
Add the potatoes and carrots to the corned beef water in the dutch oven over medium heat; simmer for about 15 minutes.
Add the cabbage and simmer for 15 minutes longer or until vegetables are tender; drain.
Remove corned beef from oven.
Arrange the cooked vegetables around the meat on the platter.