Main dishes

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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stevescarvelis

posted:3/31/2013

Easy to prepare and absolutely delicious. The only way I will make corn beef and cabbage.

sunney224

posted:3/23/2013

This was Fantastic and so easy. My family, all adult children, gathered around this dish till it was gone!

disizcheese

posted:4/3/2012

This was my first time EVER making corned beef brisket. This turned out super yummy and super easy to make. I will definitely make this again no doubt.

vflag

posted:3/26/2012

This was my first time making corned beef & cabbage. The recipe turned out great, if not a bit time-consuming. The extra sauce made a great condiment for the sandwiches the next day. Will definitely make this again!

Hungreyman48892

posted:3/21/2012

this was an awesome recipe. i made it for my family on st. patrik's day and everyone loved it. i recommend this recipe for everyone

kutchek

posted:3/21/2012

I have made this 2 years in a row for my big St. Paddy's day party. Everyone including those who don't like corned beef, raved about it. It's delicious.

Blackqueen

posted:3/20/2012

This recipe is great!!! I will make again it is so good.

glennray

posted:3/19/2012

Made this yesterday for St. Patrick's Day, the best corned beef I've ever had. Added carrots and potatoes to pot.

mistermorgue

posted:3/19/2012

I thought I'd try this rather than going with the old standby slow cooking oven method....Boy was that a mistake. I feel like all the simmering just drained the flavor out of the meat...and I even used the spice packet as well as the onions, garlic and bay leaves. The saving grace was the sauce, which I altered. Instead of syrup I used 1 cup of honey along with the 1/2 cup of mustard and 1 tablespoon of prepared horseradish. I had plenty of sauce to baste the brisket generously every 5 minutes while it was in the oven. I served this along with mashed rutabagas and potatoes, as well as steamed cabbage quarters. Next time I'll stick to slow cooking in the oven and then uncover and baste the brisket in the last 15-20 minutes of cooking with the honey mustard horseradish sauce I concocted.

SCLAWSON1975

posted:3/18/2012

totally yummy!!!