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
- 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