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Glazed Corned Beef And Cabbage's picture
  Brisket/Flat round corned beef 4 Pound
  Peppercorns 6
  Whole cloves 4
  Celery rib 1
  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)
  Butter 2 Tablespoon
  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.

Recipe Summary

Side Dish

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