Corned beef brisket/mustard-glazed vegetables

Yield: 1 Servings

Measure Ingredient
1 Corned beef brisket, (2 1/2 3 1/2 lbs.)
8 cups Sliced cabbage, cut about inch thick
1 cup Julienne carrot strips
3 tablespoons Margarine or butter, melted
1 tablespoon Dijon mustard
1 tablespoon Parsley, chopped
3 tablespoons Red currant jelly, melted

In large Dutch oven, place corned beef brisket; add water to cover. Cover tightly and simmer 2½- 3 ½ hours or until meat is tender. Twenty minutes before serving, bring 1 cup water to a boil in large skillet. Add cabbage and carrots; reduce heat, cover, and simmer 15-20 minutes or until vegetables are crisp-tender. Pour off liquid. Combine margarine with mustard; add mixture to vegetables, tossing lightly to coat. Sprinkle with parsley. Keep warm. On rack of broiler pan, place brisket fat-side up so surface of meat is 3-4 inches from heat. Brush melted jelly over brisket; broil 5 minutes or until brisket is glazed. Carve brisket across grain into thin slices; serve with vegetables. A corned beef brisket will yield three 3 oz. serving of corned beef with ½-cup vegetables has 461 calories, 33 g fat, 148 mg cholesterol, and 1,803 mg sodium. Formatted by Mary Wilson (BWVB02B).

Posted to JEWISH-FOOD digest V97 #139 by Nancy Berry <nlberry@...> on Apr 28, 1997

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