Tuesday, January 25, 2011

Corned Beef and Cabbage

One of our favorite meals!

2 pounds corned beef brisket
1/4 cup French's yellow mustard
1/2 cup light brown sugar
1 head of cabbage, quartered

Place the brisket with the seasoning packet (comes in the packaged corned beef) into a dutch oven and cover with water. Make sure you include the juices from the package as well. Bring to a boil then simmer for 1 1/2 hours with the lid half on.

Then, transfer most of the liquid to another pot. (leaving a little in the dutch oven so that the brisket doesn't burn.) Combine the mustard and the brown sugar and dress the brisket with half of the mixture. Place brisket in the oven on 300 degrees for 1 hour, covered.

Add the quartered cabbage to the corned beef broth (add more water to cover the top of the cabbage if the broth is not enough). Season with salt and pepper. Simmer for 30-40 minutes or until the cabbage is fork tender.

After 1 hour, reglaze the brisket with the remaining brown sugar/mustard mixture and uncover for another 30 minutes.

Before pulling out the brisket, broil for 2-4 minutes to caramelize the top. DO NOT LET IT BURN because it will want to! Let stand for 10 mins before slicing. Serve with rice.

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