The Ultimate Irish Feast - beef brisket

Method

• 1.
• In 8 quart saucepot, cover corned beef brisket with cold water.
• Over high heat, bring to boiling; reduce heat; simmer 15 minutes.
• Skim and discard particles from surface.
• Add garlic, peppercorns, cloves and bay leaves; simmer, covered 2 1/2 - 3 hours or until brisket is almost fork tender.
• 2.
• Add carrots, potatoes and onions; cook 15 minutes.
• Add cabbage, cook 5 minutes longer or just until brisket and vegetables are tender.
• 3.
• Meanwhile make mustard glaze.
• In small bowl with wire whisk, combine Dijon mustard and brown sugar to make a paste.
• Whisk in dry mustard, vinegar, oil and water.
• 4.
• Preheat broiler.
• Place brisket, fat side up, on rack over broiler pan.
• Position oven rack so top of brisket is 5 -6 inches from heat.
• Brush top of brisket with some of the glaze.
• Broil about 5- 8 minutes, brushing several times with glaze (check often to avoid burning top of brisket!).
• Meat will be shiny.
• Transfer to cutting board.
• Pour leftover mustard glaze into small bowl.
• 5.
• To serve: Slice brisket; arrange on large serving platter.
• With slotted spoon, place cabbage wedges, carrots and onions on platter.
• Drain potatoes in colander, return to saucepot and toss with butter and parsley.
• Serve with mustard glaze.
• Enjoy!
• Makes 8 servings: 658 calories per serving.