Dijon-Glazed Corned Beef with Savory Cabbage and Red Potatoes
Ingredients icon 13 Ingredients
Servings icon Makes 4 servings
Time icon 3-1/2 hours
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Ingredients

Glaze:

Preparation

  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 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.

  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 remaining brisket and potatoes with cabbage.

Nutrition Information

Nutrition information per serving: 568 Calories; 306 kcal Calories from fat; 34 g 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;

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