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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tlkozar

posted:3/30/2009

very very good. I'll be makeing corn beef more often with this recipe

slats

posted:3/25/2009

Awesome! My husband could not get enough. I did the corned beef in the crock pot, as others suggested, with no water change. Will definitely make again.

Lub2Cook

posted:3/17/2009

I made this recipe today for our St. Patrick's Day dinner. I made a couple of changes. I'm not crazy about horseradish so I replaced it with Chili Pepper spice blend( you can find it in the produce section of your supermarket). The yellow mustard I replaced with Dijon mustard. Also, I cut the sauce recipe in half and I had plenty for a 3 pound brisket. This was the best corned beef I've ever eaten. I won't wait until St.Patrick's Day to make it again. My family loved it and I have no leftovers to make corned beef hash with. LOL. I'll have to double the meat next time. Thank you!

tiffanyslattery

posted:3/16/2009

My whole family loves this- including my 4 and 5 year old. I usually cook the meat in my crock pot all day while I'm at work, then I pour the glaze on it and bake it for 20-30 minutes. It's so delicious! We're having it tomorrow for St. Patrick's day!

vanclaners

posted:4/2/2008

Delicious! A big hit at our St. Patty's Day Party.

hoovees

posted:3/24/2008

Excellent. My kids even loved this. The glaze was wonderful

trwalson

posted:3/20/2008

Everyone said that this was the best corn beef and cabbage that they had ever eaten!

a cook

posted:3/20/2008

Excellent !! The glaze was a homerun ! My wife and I couldn't get enough of it.

crash316

posted:3/20/2008

This was great. My whole family loved it. I will make this again but I agree with the others it needs to be doubled.

rlane423

posted:3/18/2008

I absolutely loved this recipe. I cooked the meat in a slow cooker as suggested in some of the reviews. This is the best corned beef I've ever made. I can't wait to use the left over meat on sandwiches!