Corned beef brisket/mustard-glazed vegetables
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Corned beef brisket, (2 1/2 3 1/2 lbs.) | |
| Water | ||
| 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 |
Directions
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