Corned beef recipes

March 10, 1997

Dijon-Glazed Corned Beef

- 21/2- to 31/2-pound corned beef brisket

- water

- Savory Cabbage with Red Potatoes (recipe follows)

For the glaze:

- 2 tablespoons honey

- 1 tablespoon frozen orange juice concentrate, thawed

- 2 teaspoons Dijon-style mustard

In Dutch oven, place corned beef brisket and add water to cover. Bring to a boil; reduce heat to low. Cover tightly and simmer 21/2 to 31/2 hours or until tender.


Meanwhile, prepare Savory Cabbage with Red Potatoes.

Combine glaze ingredients; set aside.

Remove brisket from cooking liquid; trim fat from outer surface of brisket, if necessary. Place brisket on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Brush glaze over brisket; broil 2 to 3 minutes or until brisket is glazed.

Carve brisket diagonally across the grain into thin slices; serve with vegetables. Serves 6.

Savory Cabbage with Red Potatoes

- water

- 1 small head cabbage (about 11/2 pounds), cut into 6 wedges

- 1 pound small red potatoes, quartered

For the sauce:

- 1/4 cup butter

- 2 tablespoons green onions, sliced

- 2 to 3 teaspoons prepared horseradish

- 1/8 teaspoon salt

- 1/8 teaspoon pepper

In Dutch oven, place steamer basket in 1/2-inch water (water should not touch the bottom of the basket). Place cabbage and potatoes in basket. Cover tightly and bring to a boil. Reduce heat and steam 20 to 25 minutes or until tender.

Meanwhile, in 1-cup glass measure, combine sauce ingredients. Microwave on high - 100 percent power - for 45 seconds to 1 minute or until butter is melted. Drizzle over vegetables. Serve with corned beef.

Nutrition facts per serving: 417 calories, 32 grams protein, 27 grams carbohydrates, 20 grams fat, 4.2 milligrams iron, 262 milligrams sodium, 111 milligrams cholesterol

- Recipes from National Cattlemen's Beef Association

The Herald-Mail Articles