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Saturday, March 17, 2012

Elle's Kitchen: Dijon-Glazed Corned Beef

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

Dijon Glaze:
2 teas. honey
1 tabl. frozen orange juice
concentrate, defrosted
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

Savory Sauce:
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
until tender.

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.


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