Corned Beef Brisket With Cabbage
While this is a favorite St. Patrick’s Day classic—enhanced with a SchoolHouse Kitchen kick of Horseradish-Dill Mustard—this recipe can be enjoyed any time of year. The key to tasty corned beef is to cook it slowly, so be sure to start early in the day. Serve with SchoolHouse Kitchen® Horseradish-Dill Mustardto accompany the meal.
- 3-4 lb. corned beef brisket
- 1 tablespoon pickling spice
- ¾ cup chopped onions
- 2-3 cloves garlic, minced
- 2 bay leaves
- l cup pure maple syrup
- 1 head of cabbage, cored and cut into wedges
Place corned beef in a large Dutch oven, along with onions, spices, garlic, and bay leaves. Add enough water to cover the meat, and cover the dish with a lid. Bring to a boil, and lower the heat to a simmer for about 3 to 4 hours.* Be sure to check the pot occasionally to be sure that water is covering the meat.
Remove the meat from the Dutch oven when it is tender, and strain and reserve the liquid. Place the meat in a shallow baking dish.
In a small bowl, mix the maple syrup with the SchoolHouse Kitchen® Horseradish-Dill Mustard. Slather one-half of this mixture on the meat. Place the meat in a 350ºF oven for 20-30 minutes. Baste the meat every so often with the other half of the syrup-mustard mixture.
In a large saucepan, add the cabbage to the reserved liquid (from the meat) and cook 8-10 minutes until it is just tender.
Place the meat on a platter and pour the pan drippings over it. Serve with the cabbage on the side. (You may also serve cooked carrots and potatoes, if you wish).
*You may also place the Dutch oven in a 350ºF oven, instead of using the stovetop.
Serves 8-10
