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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beejay29

posted:3/22/2007

This is a very easy and delicious way to do corned beef! The sauce is so good, I also cooked potatoes, carrots & onions with the cabbage. I will use the same sauce on a ham too.

hotdog116

posted:3/21/2007

MY 18 AND 22 YR OLD SONS LOVED THIS RECIPE! I USED DELI SYLE MUSTARD AND HORSERADISH SANDWICH SPREAD FOR THE SAUCE. INSTEAD OF SLICING THE MEAT I SHREDDED IT.

grovefamily

posted:3/19/2007

This was a nice change from the usual corned beef we eat. Next time I would only make half size recipe of the marinate because I wasted about half even after 3 or 4 generous bastings.

Tamatha0917

posted:3/18/2007

First time that I ever had Corned Beef - My husband wanted me to make it for St Patty's Day. It was a hit! We will definitely make a tradition out of this one!

mariebt

posted:3/18/2007

Sorry to be negative but this was terrible. It's the first time my husband of 24 years said I made a bad dinner and I agree. My 17 year old son put his plate away and made rice for himself for dinner. It just tasted like mustard, mustard, mustard! I really thought this was bad.

a cook

posted:3/17/2007

Great Good!

norm99

posted:3/16/2007

Cooked for 40 people. Some didn't like corned beef from past experiences, some had never had corned beef. All said this was the best tasting they had ever had. Drew nothing but raves.

babygirl111574

posted:3/15/2007

I had corn beef 1 time did not like it but my husband use to go to a restaunt to get it so one day i came up on this recipe and i use it my husband said it was the best he had ever had even my kids said it was good.

eglissman

posted:3/1/2007

If you are looking for a slight variation on the traditional. Try this recipe.

a cook

posted:2/5/2007

It was simply delicious. I Thought I would hate the glaze but was really surprized that it was so good. Very different from what I usually make. I have not tried new receipes in years and am really excited to start experimenting again. Thank you for having such a fun site, Judy