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Main dishes

Corned Beef Brisket with Cabbage

Corned Beef Brisket with Cabbage recipe
photo by:kraft
Corned beef brisket and tender cabbage are together again in this succulent classic. No need to wait until St. Patrick's Day to serve it.
20 min
4 hr 40 min
12 servings
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What You Need

 corned beef brisket (3 lb.)
small  onion, chopped
cloves  garlic, minced
 bay leaves
cup  maple-flavored or pancake syrup
cup  yellow mustard
Tbsp.  KRAFT Prepared Horseradish
head  cabbage (2-1/2 lb.), 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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