With Savory Cabbage & Red Potatoes
We're Murphys ~ We're Irish ~ We love this!
For the Corned Beef:
2 1/2 to 3 1/2 pound corned beef brisket
2 teas. honey
1 tabl. frozen orange juice
2 teas. Dijon mustard
1. Place corned beef in a Dutch oven; add
water to cover. Cover tightly and simmer
2 1/2 to 3 1/2 hours or until tender.
2. Combine glaze ingredients; set aside.
Remove brisket from cooking liquid;
trim fat from outer surface if necessary.
Place corned beef on rack in broiler pan
so surface of meat is 3 to 4 inches from
heat. Brush glaze over brisket; broil 2 to
3 minutes or until brisket is glazed.
3. Carve brisket diagonally across the grain
into thin slices; serve with vegetables.
Savory Cabbage & Red Potatoes
(Prepare while meat is cooking.)
1 small head cabbage, cut
into 6 wedges
1 pound small red potatoes, quartered
1/4 cup butter
2 tabl. sliced scallions
2 to 3 teas. prepared horseradish
1/8 teas. salt
1/8 teas. pepper
In Dutch oven, place steamer basket in
1/2" water, place cabbage and potatoes
in basket. Cover tightly and heat to boiling;
reduce heat. Steam 20 to 25 minutes or
Meanwhile, in a 1 cup glass measure,
combine sauce ingredients; microwave
on high 45 seconds to 1 minute or until
butter is melted. Drizzle over vegetables.
Serve with corned beef.
Serve with this tasty and healthy
Colcannon, that you will find:
And some Irish Soda Bread.
Come back tomorrow for my recipe.