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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Eleanor120

posted:3/25/2004

Delicious way to end the cooking cycle. Baking with the glaze made it a very special dinner. My guests were impressed.

wifey922

posted:3/24/2004

This was the first time that I made corned beef, and it turned out great! It made St.Patrick's Day even better this year!!!!:)

RALPH'S

posted:3/20/2004

THIS IS A GREAT RECIPE, I HAVE BEEN MAKING CORN BEEF & CABBAGE ALL MY LIFE. I GROW UP IN A IRISH COMMITTEE IN CHICAGO. I MADE THIS RECIPE THIS ST, PATRICK'S DAY AND THE SAUCE WAS GREAT DON'T THINK IT WOULD BE, THOUGH IT WOULD BE TO SWEET BUT EVERYBODY LOVED IT. THANK'S

a cook

posted:3/19/2004

I have made corned beef & cabbage 3 other times. All different recipes. After each time, I swore I would never make it again because it wasn't any good. Then I would see another recipe to try. But this time, SUCCESS! I had family over and they raved. And, for the first time, my husband, with a chuckle, said "And this time you WILL make this again?!"

edmundrsku

posted:3/18/2004

I doubled the horseradish, knowing the tastes of my 5 guests. It was fantastic! This is the only corned beef recipe I will ever use. I skipped the part where the broth of bay leaves, onion, garlic etc was replaced with clear water after an hour...why bother? I passed the recipe on to two friends. They used Dijon mustard and double horseradish. They raved about the results as well.

cdcurry

posted:3/18/2004

Have had corned beef several times a year nearly all my 60+ years and this is the best ever! Thanks

a cook

posted:3/17/2004

I made this recipe today for St. Patrick's Day and we really enjoyed it. The glaze was especially tasty. The meat was so tender it could be cut with a fork. I added potatoes to the cabbage and cooked them together. It was my first try at making an Irish dinner for the day.

Tee5525

posted:3/17/2004

Only my 2nd time ever making corned beef. My family loved it and was very easy to make. Will definitely find a time to make it again.

latour57

posted:3/17/2004

I had wonderful results! Family liked the corned beef, it was so very tender...I will continue to use this recipe always. I put bacon in the broth from the meat and it gave the patatoes and cabbage a very good taste. I browned the bacon and put it in with the drippings.

a cook

posted:3/17/2004

I made this last night & it was wonderful. My husband & I enjoyed the sauce & I liked baking it in the oven. It was the best & I just threw all my other corned beef & cabbage recipes away.