Dijon-Glazed Corned Beef with Savory Cabbage and Red Potatoes
Courtesy of The Beef Checkoff 4 Servings • 20 Min. Prep Time • 3 Hrs. Cook Time| Ingredients |
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| 1 boneless corned beef brisket with seasoning packet (3-1/2 to 4 lb.) |
| 6 cloves garlic, peeled |
| 2 tsp. whole black peppercorns |
| 2 c. water |
| 6 Tbsp. butter |
| 1 c. thinly sliced green onions, including white and green parts |
| 1/2 c. horseradish |
| 1/2 tsp. ground black pepper |
| 1/4 tsp. salt |
| 1 head green cabbage, cored, cut into 6 wedges (1 to 1-1/2 lbs.) |
| 1-1/2 lb. small red-skinned potatoes, cut in half |
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| Glaze: |
| 2 Tbsp. orange marmalade |
| 2 tsp. Dijon mustard |
Directions:
1. Position oven racks in upper and lower thirds of oven. Heat oven to 350°F. Place corned beef brisket in roasting pan; sprinkle garlic, contents of seasoning packet and peppercorns around and over brisket. Add water; cover tightly with aluminum foil. Braise in upper third of 350°F oven 3 to 3-1/2 hrs. or until brisket is fork-tender.
2. Meanwhile, place butter, green onions, horseradish, ground pepper and salt in glass measuring cup. Microwave on HIGH 1-2 min. or until butter melts; mix well. Cover and refrigerate 2 Tbsp. for Rustic Corned Beef & Potato Bake. Place cabbage wedges on 1 half of baking sheet and potatoes on other half. Drizzle remaining horseradish-butter mixture over vegetables, turning cabbage and tossing potatoes to coat. Cover with aluminum foil. Roast in lower third of 350°F oven with brisket 55 min. Uncover vegetables; continue roasting 15-20 min. or until vegetables are tender and begin to brown.
3. Combine glaze ingredients in small bowl. Remove brisket from roasting pan; place on rack in broiler pan so surface of brisket is 3 to 4 in. from heat. Brush glaze over brisket; broil 2-3 min. or until glaze is bubbly and beginning to brown.
4. Carve brisket diagonally across the grain into thin slices. Cover and refrigerate 1/2 of brisket (about 12 oz.) and 2 c. potatoes for Rustic Corned Beef & Potato Bake. Serve remaining brisket and potatoes with cabbage.
* This recipe is an excellent source of fiber, protein, vitamin B12, iron, selenium and zinc; and a good source of niacin and vitamin B6.
* Recipe Courtesy of The Beef Checkoff.
Nutrition:
Calories: 568; Total Fat: 34g; Saturated Fat: 16g; Cholesterol: 129mg; Total Carbs: 44g; Fiber: 9g; Protein: 22g; Sodium: 1344mg;