Corned Beef and Cabbage
List of Ingredients
Now that the kids are gone, Dick and I enjoy this every few months. We used to save it strictly for St. Patrick's Day.
Rinse corned beef under cool water. Place in large pot with water to cover. Barely bring to boil. Reduce heat to simmer and cook for about 4 hours. Remove meat from broth. Liberally spread 1/2 jar champagne mustard over corned beef. Bake at 325 degrees for about 30 minutes. Let stand 15-20 minutes before slicing.
Meanwhile, to broth, add 1 head cabbage cut in wedges, 4-6 potatoes, 2-3 onions, and several carrots. Cook 20-30 minutes until vegetables are tender.
For leftovers, add some of the beef to the vegetables and reheat in microwave. Save some of the beef for sandwiches.
Another sauce for baking: In saucepan, combine and simmer:
1/3 cup brown sugar
1 tablespoon mustard
1 teaspoon horseradish
3 tablespoons vinegar
Spread over corned beef and bake as above.
Recipe
Crockpot Variation:
Rinse corned beef under cool water. Place in crockpot with seasonings from bag and water to cover. Cook on HIGH for an hour and then on LOW for 3-8 hours. [The difference in timing accommodates different cookers. Mine cooks this recipe very quickly.]
Finish corned beef with either champagne mustard or the brown sugar spread above.
Transfer broth to large pot on stove. Add vegetables. Cook 20-30 minutes until soft.
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