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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katwent

posted:8/20/2005

This was the best corned beef I've ever made. I've made it twice and will continue to do so. Family loved it.

Amanda368

posted:8/19/2005

I loved making this recipe!!! My husband traditionally is not a corned beef eater, but raves when I make this recipe for dinner. Also, my 9 year old sister who turns her nose up to almost anything that isn't mac n' cheese, requests this all the time when she comes to stay the night at our home!! "Except the cabbage." she alway notes, I suppose some veggies will never be kid friendly!! Definately two thumbs up.

robinseggbloo

posted:8/1/2005

This will definitely be a recipe used traditionally for St. Patrick's Day in my home. I would suggest only making half the amount of the syrup mixture due to it's strong taste. Also I like to stir fry the cabbage using bacon drippings topped the cabbage with crumbled bacon once cooked through. Delicious! Recipe goes well with the Kraft's irish soda bread. recipe

cookernie

posted:7/2/2005

the way it should be very good highly recommened

mariech

posted:6/17/2005

this was a simple corned beef recipe to follow. the glaze was very good.

kathydeneen

posted:5/18/2005

This was excellent my family cant get enough.

teammoreno

posted:3/30/2005

I cooked the briskey, garlic, bayleaves, onion, & potatoes in the crock pot. After it was done I brushed the glaze on, also using some of the original broth. I made sure I moistened the cabbage and as well and baked it for 10-15 minutes on 375. The whole family loved it!

a cook

posted:3/21/2005

Easy and delicious! My family loved this recipe! I also added small red potatoes when I cooked the cabbage.

tatita8

posted:3/18/2005

I enjoyed making this for St. Patrick's day my son and I thought it was the best we have ever eaten.

TheStanley5

posted:3/17/2005

I wanted to make something to celebrate this St. Patrick's holiday. This sounded yummy and looked great! All I can tell you is I didn't make a mistake making it, it was recieved with the response "delicious & awesome" from my hubby, which I always hear the plain response "it's good". The glaze was sweet and tasted wonderful. My kid's even ate it up, which coming from this household this change in menu was well worth it! They just LOVED it! There was even a round of seconds. I wouldn't change a thing about this recipe, I highly recommend it and I plan on using this recipe again.