Double R Ranch Co. Dijon Glazed Corned Beef with Savory Cabbage and Red Potatoes
Makes 4 servings
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
2 tablespoons orange marmalade
2 teaspoons Dijon-style mustard
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 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 with potatoes and cabbage.
Nutrition information per serving: 568 calories; 34 g fat (16 g saturated fat; 12 g monounsaturated fat); 129 mg cholesterol; 1344 mg sodium; 44 g carbohydrate; 9.3 g fiber; 22 g protein; 2.9 mg niacin; 0.3 mg vitamin B6; 1.4 mcg vitamin B12; 4.1 mg iron; 29.7 mcg selenium; 4.4 mg zinc.