Ingredients:
1 boneless corned-beef brisket (3 1/2-4 pound size)
Seasoning packet from brisket
OR
1 1/4 teaspoon pickling spice
6 cloves garlic, peeled
2 teaspoons whole black peppercorns
2 cups water
6 tablespoons butter
1 cup thinly sliced green onions, including white and green parts
1/2 cup prepared horseradish
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 head green cabbage, cored, cut into wedges
1 1/2 pound small redskin potatoes, cut in half
***Glaze***
2 tablespoons orange marmalade
2 teaspoons Dijon-style mustard
Directions:
Preliminaries: Position oven racks in upper and lower thirds of oven. Heat oven to 350 degrees.
Braise the corned beef: Place corned-beef brisket in roasting pan; sprinkle garlic, contents of seasoning packet (or pickling spice) and peppercorns around and over brisket. Add water; cover tightly with aluminum foil. Braise in upper third of preheated oven 3-3 1/2 hours or until brisket is fork-tender.
Prepare horseradish butter: Meanwhile place butter, green onions, horseradish, ground pepper and salt in glass measuring cup. Microwave on high 1-2 minutes or until butter melts; mix well. Cover and refrigerate.
Roast the vegetables: About 1 1/4-1 1/2 hours before brisket is done braising, place cabbage wedges on half of baking sheet and potatoes on the other half. Drizzle horseradish-butter mixture over vegetables, turning cabbage and tossing potatoes to coat. Cover with aluminum foil. Roast in lower third of 350-degree oven with brisket 55 minutes. Uncover vegetables; continue roasting 15-20 minutes or until vegetables are tender and begin to brown.
Glaze the corned beef: Combine glaze ingredients in small bowl. Remove brisket from roasting pan; place on rack in broiler pan so surface of brisket is 3-4 inches from heat. Brush glaze over brisket; broil 2-3 minutes or until glaze is bubbly and beginning to brown.
Presentation: Carve brisket diagonally across the grain into thin slices. Serve brisket with potatoes and cabbage.
MAKES: 6
Mon Sep 13, 2010 3:20 am