Corned Beef Brisket with Cabbage

photo by:kraft

With just a wee bit o’ prep, you'll be on your way to serving up this succulent classic. In this version, the horseradish punch is tamed with the sweetness of maple-flavore...read more

time

prep:

20 min

total:

5 hr

servings

total:

12 servings

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What You Need

lb. corned beef brisket

small onion, chopped

cloves garlic, minced

bay leaves

cup maple-flavored or pancake syrup

1/2

cup yellow mustard

Tbsp. KRAFT Prepared Horseradish

head cabbage, cut into wedges

Make It

PLACE meat in large saucepan; top with onions, garlic and bay leaves. Add enough water to cover all ingredients; cover with lid. Bring to boil; simmer on medium-low heat 1 hour. Drain, reserving meat in pan. Remove and discard bay leaves.

ADD enough fresh water to saucepan to cover meat; cover with lid. Bring to boil; simmer on medium-low heat 2 to 3 hours or until meat is tender.

HEAT oven to 350ºF. Remove meat from pan, reserving liquid in pan; place meat in shallow baking pan. Mix syrup, mustard and horseradish; spoon half over meat. Reserve remaining syrup mixture for brushing onto cooked meat.

BAKE 20 min., brushing frequently with remaining syrup mixture. Meanwhile, add cabbage to reserved liquid in saucepan; cook 8 to 10 min. or until tender.

PLACE meat on platter; drizzle with pan drippings. Serve with cabbage.

Kraft Kitchens Tips

To Double

Prepare as directed, using a 6-lb. corned beef brisket and doubling all remaining ingredients. Makes 24 servings.

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a cook

posted:3/17/2005

My hubby said he hated corned beef. It has been years since I even tried to make it BUT I did make this receipe and he really likes it! I am now making it again for the second time. I have vegetarian friends so I halfed the mustard/syrup sauce for the meat. I always have to make the veggies on the side. Maybe next time I will put the sauce on the veggies too! Very Good Recipe. THANKS!!!

a cook

posted:3/17/2005

My husband and I enjoy fresh vegtables and added parsnips,carrots, rutabaga, turnips and potatoes which cooked along with the cabbage. The sauce for the corned beef was such a wonderful compliment to the meat. We both loved it!

ashcraft329

posted:3/16/2005

I would use my standard stir-fry cabbage sauted in bacon drippings instead of the beef broth when I cook this dish again. Then, I'm sure we'll give it 5 stars.

wtp1966

posted:9/10/2004

This is the best recipe for a St. Patrick's Day celebration! My family just loves it! I found it about three years ago, and I've been cooking it ever since. It's the best we've ever had!

a cook

posted:8/31/2004

A very, very good recipe. I did omit the syrup, horseradish and mustard, though and added cubed potatoes. The potatoes go excellent with the cabbage and onion. The leftover brisket is saved for delicious corned beef sandwiches for lunch the following day.

CPJ828

posted:5/31/2004

bull7873

posted:4/23/2004

carrolltdtc

posted:4/5/2004

The Corned Beef Brisket was wonderful. The sauce was great. My kids did not like the cabbage, they like the usual way I fix it: fry bacon or fat back in a lg. pot, cut up cabbage and add a little water. A pinch of sugar if necessary.

Weavergirl

posted:3/31/2004

The sauce for this recipe was different but good.

dispatch_punk

posted:3/29/2004

I made this last night...the meat was wonderful!! I loved the glaze!! I used honey mustard not reg mustard!! The only thing was I thought the cabbage had no flavor!!