Dijon-Glazed Corned Beef with Savory Cabbage and Red Potatoes
While Corned Beef braises in the oven, cabbage wedges and potatoes are roasted for a full meal.
Cook Time: 3 hrs 30 mins
Servings: 4
Ingredients: 13
Ingredients
Glaze:
Preparation
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Step 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.
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Step 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.
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Step 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.
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Step 4
Carve brisket diagonally across the grain into thin slices. Serve remaining brisket and potatoes with cabbage.
Nutrition Information
568 Calories
16g SAT FAT
22g PROTEIN
4.1 mg IRON
4.4 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
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 NE 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.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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