For Corned Beef
3 to 4 pounds Corned Beef
½ cup granulated sugar
Take corned beef out of package and soak in water for at least an hour (to remove some of the saltiness). Take the corned beef out of water and place on a broiler pan or elevated oven rack. Pour the soak water through a strainer to capture the pickling spice that came off the corned beef when soaking. Sprinkle the pickling spice on top of the corned beef. Roast corned beef in a preheated 275 oven for 3-1/2 to 4 hours. Sprinkle sugar over corned beef and cook an additional 30 minutes. Take out of oven and slice. Dig in!
In a skillet, heat 2 tablespoons butter. Add 3 cups wedge cut green cabbage, 1 cup sliced carrots, and ½ cup diced onions. Cook for about 2 minutes over high heat, stirring frequently. Add 2 cups water or Chicken broth. Add 2-teaspoons whole caraway seed, 1-teaspoon celery salt. Cook for 10-12 minutes. Serve with Corned Beef and Horseradish Honey Mustard.
Horseradish Honey Mustard
Mix 2 teaspoons straight horseradish with 1 cup Dijon mustard and ½ cup honey. Refrigerate.