Dijon-Glazed Corned Beef with
Savory Cabbage and Red Potatoes

Dijon-Glazed Corned Beef will be the star of your Saint Patrick's day dinner. It is also an excellent source of fiber, protein, vitamin B12, iron, selenium and zinc; and a good source of niacin and vitamin B6.

Yield: 4 servings

Ingredients

Corned Beef

• 1 (3 1/2 to 4 pound) boneless corned beef brisket with seasoning packet
• 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 horseradish
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1 (1 to 1 1/2 pound) head green cabbage, cored, cut into 6 wedges
• 1 1/2 pounds small red-skinned potatoes, cut in half

Glaze

• 2 tablespoons orange marmalade
• 2 teaspoons Dijon-style mustard

Instructions

1. Position oven racks in upper and lower thirds of oven. Heat oven to 350 degrees F.
2. Place corned beef brisket in roasting pan; sprinkle garlic, contents of seasoning packet and peppercorns around and over brisket. Add water; cover tightly with aluminum foil.
3. Braise in upper third of 350 degrees F oven for 3 to 3 1/2 hours or until brisket is fork-tender.
4. Meanwhile, place butter, green onions, horseradish, ground pepper and salt in glass measuring cup. Microwave on HIGH 1 to 2 minutes or until butter melts; mix well.
5. Place cabbage wedges on one half of baking sheet and potatoes on other half. Drizzle remaining horseradish-butter mixture over vegetables, turning cabbage and tossing potatoes to coat. Cover with aluminum foil.
6. Roast in lower third of 350 degrees F oven with brisket for 55 minutes.
7. Uncover vegetables; continue roasting 15 to 20 minutes or until vegetables are tender and begin to brown.
8. Combine glaze ingredients in small bowl.
9. Remove brisket from roasting pan; place on rack in broiler pan so surface of brisket is 3 to 4 inches from heat. Brush glaze over brisket; broil 2 to 3 minutes or until glaze is bubbly and beginning to brown.
10. Carve brisket diagonally across the grain into thin slices. Cover and refrigerate 1/2 of brisket (about 12 ounces) and 2 cups potatoes for Rustic Corned Beef & Potato Bake.
11. Serve remaining brisket and potatoes with cabbage.

Nutrition

Per serving: 568 calories; 34g fat (16g saturated fat; 12g monounsaturated fat); 129mg cholesterol; 1344mg sodium; 44g carbohydrate; 9.3g fiber; 22g protein; 2.9mg niacin; 0.3mg vitamin B6; 1.4mcg vitamin B12; 4.1mg iron; 29.7mcg selenium; 4.4mg zinc

Attribution

Recipe and photo used with permission from: Cattlemens Beef Board and National Cattlemen's Beef Association