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corned beef brisket garlic whole black peppercorns water butter green onion horseradish sauce ground black pepper salt green cabbage red potatoes glaze orange marmalade mustard
Viewed: 116 - Published at: 3 years agoIngredients
- 1 boneless corned beef brisket (3.5 to 4 lbs)
- 6 garlic cloves, pealed (I crushed mine as well)
- 2 teaspoons whole black peppercorns
- 2 cups water
- 6 tablespoons butter
- 1 cup thinly sliced green onion, including white and green parts
- 1/2 cup prepared horseradish sauce
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1 head green cabbage, cored, cut into 6 wedges (1 to 1.5 lbs)
- 1 1/2 lbs small red potatoes, cut in half
- glaze
- 2 tablespoons orange marmalade
- 2 teaspoons dijon-style mustard
Method
- Position oven racks in upper and lower thirds of oven.Heat oven to 350°F Place corned beef brisket in roasting pan, sprinkle garlic and peppercorns (*and seasoning packet if desired). Add water, cover tightly with aluminum foil. Braise in upper third of oven for 3 to 3.5 hours or until brisket is fork tender.
- Meanwhile place butter, green onions, horseradish, ground pepper and salt in glass measuring cup. Microwave on high 1 to 2 minute or until butter melts, mix well. Place cabbage wedges on half of baking sheet and potatoes on other half (when I double this recipe I put the cabbage on a baking sheet and the potatoes on their own baking sheet). 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 for 55 minutes. Uncover vegetables, continue roasting 15 to 20 minutes or until vegetables are tender and begin to brown.
- Combine glaze ingredients in a small bowl. Remove cooked 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 minute or until glaze is bubbly and beginning to brown.
- Carve brisket diagonally across grain into thin slices.
