Isn't everyone Irish tomorrow? How will you celebrate? Luckily even if you don't have an Irish grandmother to give you her recipe we can help you make
delicious corned beef & cabbage.
It's actually easier to make than it sounds. While regular boiled dinners can be tough and chewy
our glazed version is sure to please everyone.
Ingredients
* 4 to 4 ½ pounds corned beef or brisket
* Freshly ground pepper to taste
* 1 teaspoon mustard seeds
* 1 bay leaf
* 4 whole cloves
* 2 tablespoons dark brown sugar
* 1 green cabbage, cut into 6-8 wedges
* 3 medium-size onions, cut in quarters
* 6 carrots, cut into 2-inch lengths
* 6 parsnips, cut into 2 inch lengths
* 6 medium-size red potatoes, cut in half
For the glaze-
* 2 tablespoons dark brown sugar
* 2 tablespoons
Stonewall Kitchen Maine Maple Syrup
* 2 tablespoons
Stonewall Kitchen Caramelized Onion Mustard
Directions
1. Place meat, pepper, mustard seeds, bay leaf, whole cloves, and 2 tablespoons dark brown sugar in a large stockpot. Fill with enough cold water so the meat is covered by 4 inches. Bring to a boil. Reduce heat, cover, and simmer until the meat is fork tender, about 3 hours. Skim off any surface scum while cooking. Remove the meat to a greased roasting pan.
2. Preheat oven to 450 degrees F.
3. Add the cabbage, onions, carrots, parsnips and potatoes to the broth. Bring to a boil, reduce heat, cover and simmer until the vegetables are tender, about 20-25 minutes.
4. Combine 2 tablespoons dark brown sugar, maple syrup and mustard. Brush over the meat, coating all exposed surfaces generously.
5. Roast for 20 minutes, until browned. Slice and serve at once surrounded by boiled vegetables. Serve with additional mustard.
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