Dijon glazed corned beef
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Corned beef brisket (up to 3-1/2 lbs) |
| Water | ||
| Savory Cabbage with Red Potatoes, (see recipe) | ||
| 2 | tablespoons | Honey |
| 1 | tablespoon | Frozen orange juice concentrate, thawed |
| 2 | teaspoons | Dijon mustard |
Directions
GLAZE
In Dutch oven, place corned beef brisket and water to cover. Bring to a boil; reduce heat to Low, cover tightly and simmer for 2½-3 ½ hours or until tender.
Meanwhile prepare Savory Cabbage and Red Potato Casserole (Separate recipe).
Combine all grazle ingredients. Set aside.
Remove brisket from cooking liquid; trim fat from outer surface of brisket, if necessary. Place brisket on rack of broiler pan so surface of meat is 3-4 inches from heat. Brush glaze over brisket; broil 2-3 minutes or until brisket is glazed.
Carve brisket diagonally acriss grain into thin slices. Serve with vegetables.
Per ⅙ of Dijon Glazed Corned Beef AND Savory Cabbage with Red Potatoes: 417 calories, 111 mg. cholesterol, 20 g. fat, 262 mg. sodium, 32 g.
protein, 27 g. carbohydrate.
MC formatting by bobbi744@...
Recipe by: Lansing State Journal - Associated Press Posted to MC-Recipe Digest V1 #514 by Roberta Banghart <bobbi744@...> on Mar 13, 1997