Corned Beef and Cabbage

INGREDIENTS

3-4 lb. corned beef brisket with spice packet

4 carrots, quartered

4 potatoes, quartered

2 large onions, quartered

1 cabbage, cored and cut into wedges


INSTRUCTIONS 

Place corned beef brisket and contents of spice packet in a stockpot.


Cover with water. Bring to a boil, reduce heat, cover and simmer 3-4 hours (approximately 1 hour per lb.) or until tender. 


Add carrots, potatoes and onions. Return to a boil, then reduce heat, cover and simmer for 10-15 minutes.


Add cabbage and cook (covered) an additional 15-20 minutes or until all vegetables are tender.


Slice meat against the grain to serve. Serves 6.


Glazed Corned Beef

Try adding an easy glaze that has a slightly tangy and sweet flavor to complement the corned beef!


INGREDIENTS

2 tbsp Dijon mustard

3 tbsp brown sugar


INSTRUCTIONS 

Once the corned beef is finished cooking, remove from the pot.


Combine mustard and brown sugar in a small bowl. Spread onto corned beef.


Bake at 350°F for 15-20 minutes, just until sugar melts.

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