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Recipe: dijon-glazed corned beef with savory cabbage and red potatoes

Brisket Corned Beef
dijon-glazed corned beef with savory cabbage and red potatoes recipe image
Dijon-glazed corned beef with savory cabbage and red potatoes serving suggestion

dijon-glazed corned beef with savory cabbage and red potatoes

While Corned Beef braises in the over, cabbage wedges and potatoes are roasted for a full meal.

Ingredients

  • 1 boneless Corned Beef Brisket with seasoning packet (3-1/2 to 4 pounds)
  • 6 cloves garlic, peeled
  • 2 teaspoons whole black peppercorns
  • 2 cups water
  • 6 tablespoons butter
  • 1 cup thinly sliced green onions, including white and green parts
  • 1/2 cup horseradish
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1 head green cabbage, cored, cut into 6 wedges (1 to 1-1/2 pounds)
  • 1 1/2 pounds small red-skinned potatoes, cut in half
  • DIJON GLAZE
  • 2 tablespoons orange marmalade
  • 2 teaspoons Dijon-style 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 hours 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 to 2 minutes or until butter melts; mix well. 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 minutes. Uncover vegetables; continue roasting 15 to 20 minutes 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 inches from heat. Brush glaze over brisket; broil 2 to 3 minutes or until glaze is bubbly and beginning to brown.
  4. Carve brisket diagonally across the grain into thin slices. Serve remaining brisket and potatoes with cabbage.


NUTRITION INFORMATION
Nutrition information per serving: 568 Calories; 306 Calories from fat; 34g Total Fat (16 g Saturated Fat; 12 g Monounsaturated Fat;) 129 mg Cholesterol; 1344 mg Sodium; 44 g Total Carbohydrate; 9.3 g Dietary Fiber; 22 g Protein; 4.1 mg Iron; 2.9 mg Niacin; 0.3 mg Vitamin B6; 1.4 mcg Vitamin B12; 4.4 mg Zinc; 29.7 mcg Selenium.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Vitamin B12, Zinc, and Selenium; and a good source of Niacin, and Vitamin B6.

Brisket |  Corned Beef