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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millerc3

posted:1/19/2007

This is my favorite way to fix corned beef now -however I cooked the meat in my crockpot. This seems to make it alot more tender.

butcheb

posted:11/28/2006

The right meal after all that thanksgiving Turkey. Very easy to make.

dianew21

posted:10/14/2006

Don't let the cooking time stop you from making the wonder dish. My husband absolutly loved this dish! Not a lot of prep time-mostly all cooking time. We did omit the horshradish simply because we were out. Next time we will make sauce with it in.

a cook

posted:10/6/2006

This has become a tradition for our St Pat's gathering. Now, I get requests for it all year round. Absolutely everyone says it's the best corned beef they've ever had.

shelly1450

posted:9/30/2006

excellent

tagsmom899301

posted:5/11/2006

This came out ok. Everyone ate it but no one raved about it. I'll be looking for another Corned Beed recipe.

INSAYSHABLE

posted:4/4/2006

I made this for ST. Patrics Day and every body and I mean everybody loved it. It was so easy too!I will make again in the NEAR future. THANK YOU SO MUCH!!!!!!!!

a cook

posted:3/28/2006

The best corned beef dinner we've ever produced!

Betsy1021

posted:3/26/2006

Two years ago was the first time I ever attempted to make corned beef and cabbage. I followed the directions on the package of corned beef. The result was good, but it pales in comparison to this recipe! I will continue to make this recipe for years to come. It was delicious and very easy to make. I didn't drain the liquid as one of the other people who rated this suggested. Instead, I rinsed the beef with cold water in the pot until it ran clearer. Then I put it in the pot with the spices and covered with water and cooked it. After taking it from the pot I cooked the cabbage and some baby carrots in the remaining liquid.

margaret_l_l

posted:3/19/2006

WOW! I made this dish for St. Patty's. It was awesome. I had never make brisket before. It took a while, but it was so easy. I'm not a big mustard fan so I used 1/4 cup brown mustard instead, but I couldn't even taste it when finished. My husband loved it so much he made his friend try it the next day, and said it was the best thing he's had in a while. I love this website!