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

add your photo

add to shopping list

add to recipe box

send/share

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.

Rate recipes, or edit your previous ratings and more. Sign In

azkimmy1

posted:3/19/2006

Delicious recipe! We made this for guests and it was gone in no time at all! Everyone loved the glaze! Using a foil lined pan with the sauce is a great idea - a little sticky if not cleaned immediately.

monchasorcha

posted:3/18/2006

the corned beef comes out very tender with this recipe.

a cook

posted:3/17/2006

Delicious! I loved this and couldn't stop eating it. The beef was tender and the glaze was tasty. Will definitly make this next St. Pat's if not sooner. Eileen

a cook

posted:3/17/2006

1st time and it was delicious. Will cut back on the syrup and I doubled the horseradish but will use 1 tbls next time. I added carrots, parsnips, and red potatoes to the cabbage and were very good. 20 min. tops for the veggies though.

flabbledash

posted:3/15/2006

I made this last year and will make it again this year. My husband absolutely loves it.

rchef3918

posted:3/9/2006

The recipe is very good, but the amount of beef you need for twelve people is erroneous. When you cook the corned beef it shrinks to almost half the amount. If you have heafty eaters you need 12 ponds of beef which is reduced to 6 pounds.

IZAvodny

posted:2/28/2006

Just made it yesterday. Delicious, the maple gave it a unique flavor. Can't wait for St. Patty's Day to make it again.

angiefromredding

posted:2/11/2006

I have grown up eating the traditional corned beef and cabbage that my Mother made and it was always delicious, since she passed away in June I have taken it upon myself to start cooking like she did, I found this recipe and Oh boy! would she be proud, my two boys 14 and 5 never cared for this dish but after making this one I noticed for the first time, there were NO leftovers, my Fiance' Chad and Dad Tony cannot wait until St.Patricks Day, they are wanting it on a regular basis! Highly recommended! Easy to make and most important Delicious!! It's a must try dish! I did not change a thing about it, I wanted to try it just the way the recipe called for and next time I cook it, I will not change one thing about it. I rate a Superb!

doodlesrocks

posted:2/6/2006

I personally do not like corned beef, however my family does and they loved this recipe. The only change I made was to not change the water after the first hour, my husband liked the cabbage more that way. I also added irish potatoes and baby carrots when the cabbage was added.

Mrs. Magenzentroid

posted:11/28/2005

We all LOVED this recipe. None of us could get enough of the sauce though so next time I make this, I will double the sauce recipe. I didn't bother to drain the broth because I wanted to cook my vegetables in it. My 19 year old grandson said it was "better than Thanksgiving." I will definately pass this recipe along to my friends and family. I do prefer however, to cook my cabbage in a little bacon grease in a covered skillet until brown. "