It is that time of year again what better way to ring in St. Patty’s Day with some Corn Beef and Cabbage!
Ingredients:
3lb. corned beef brisket
1 small onion, chopped
2 cloves garlic, minced
2 bay leaves
1 teaspoon of horseradish
1/2 cup of honey
1/2 cup dijon mustard
head cabbage, cut into wedges
1 Tablespoon of Olive Oil
Directions:
Put meat in large saucepan; top with onions, garlic and bay leaves. Add enough water to cover all ingredients; cover with lid. Bring to boil; simmer on medium-low heat 1 hour. Drain, reserving meat in pan. Remove and discard bay leaves.
Add enough fresh water and olive oil to saucepan to cover meat; cover with lid. Bring to boil; simmer on medium-low heat 2 to 3 hours or until meat is tender.
Heat oven to 350ºF. Remove meat from pan, reserving liquid in pan; place meat in shallow baking pan. Mix honey, mustard and horseradish; spoon half over meat. Reserve remaining honey mixture for brushing onto cooked meat.
Bake 20 min., brushing frequently with remaining syrup mixture. Meanwhile, add cabbage to reserved liquid in saucepan; cook 8 to 10 min. or until tender.
Put meat on platter; drizzle with pan drippings. Serve with cabbage.
Enjoy!
Fit Chic