Saturday, October 17, 2009
CORNED BEEF BRISKET WITH CABBAGE
3 lb. corned beef brisket
1/2 cup chopped onion
2 cloves garlic, minced
2 bay leaves
1 medium head of cabbage, cored, cut into wedges
1 cup maple-flavored or pancake syrup
1/2 cup yellow mustard
1 tablespoon horseradish
Place meat in large stockpot. Add onion, garlic, bay leaves, *spice packet and enough water just to cover all ingredients. Cover with lid. Bring to boil. Reduce heat to medium-low; simmer for 3 hours.
Remove meat from pot and place in oven at 190* to keep warm while you cook the cabbage. Remove bay leaves from pot and discard. Add cabbage to the liquid in the pot; boil until tender for about 45 minutes.
Mix syrup, mustard and horseradish. Glaze meat with sauce or serve in a small dish for dipping. Serve with cabbage.
*If your corned beef did not come with a spice packet you may add these ingredients to your crockpot: 1/2 teaspoon mustard seeds, 2 bay leaves, 8 allspice berries, 1/2 teaspoon salt, 1/2 teaspoon pepper
CROCKPOT: Place corned beef, seasoning packet, onion, garlic and bay leaves in crockpot and cover with water. Cook on low for 6-8 hours. Add cabbage wedges to crockpot for last 2 hours.
Recipe from: http://www.kraftrecipes.com/recipes/corned-beef-brisket-cabbage-53204.aspx