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

water

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.)

water

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:

http://americanhomestead.blogspot.com/search?q=colcannon

And some Irish Soda Bread.

Come back tomorrow for my recipe.

Enjoy!