For St. Patty's Day!



I'm not Irish but I made this corned beef and cabbage for dinner last St. Patty's Day in honor of the holiday! 'Corned Beef and Cabbage I' ...and I followed what this reviewer said...

 

Reviewed: Mar. 6, 2008

"I take the corned beef out and while the cabbage, carrots and pot's are cooking in the liquid, I put the brisket in the oven for 30 minutes with this sauce that I combine on the stove until smooth. 1/3 cup of brown sugar,2 tblsp of butter, tbsp of prepared yellow mustrad, 1/3 cup ketchup, 3 tbsp of apple cider vinegar. I combine these ingredients till smooth, then pour over the brisket while the veggies are cooking. 30 to 40 mins. at 350 will do it. Hope you like it, all of my friends who hate corned beef will only eat mine!" By Tracey
 

 I was so lost on which recipe to use because there are a million recipes for corned beef and cabbage! I decided to just pick the recipe with the most positive reviews! 
I made the right choice...we loved this!

This recipe worked out PERFECTLY!! Look at how that delicious sweet and tangy glaze just glistens on the corned beef! Thank you Tracey, for mentioning your sauce recipe in your review!

 The only change I made was to add 3 large cloves of chopped garlic in the pot with the other veggies. I also used less potatoes than stated in the original recipe and I quartered the potatoes. The cabbage soaked up the flavor from the seasoning packet very nicely! I'll be using this recipe from now on!
YAY...I finally found a great corned beef and cabbage recipe!
 I'm showing the recipe with my changes and with the glaze mentioned by the reviewer name Tracey.



Glazed Corned Beef and Cabbage

INGREDIENTS:
3 pounds corned beef brisket with spice packet
5 small red potatoes, quartered
5 carrots, peeled and cut into 3-inch pieces
3 large cloves garlic, chopped
1 large head cabbage, cut into small wedges

DIRECTIONS:
1. Place corned beef in large pot and cover with water.
Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer.
Simmer approximately 50 minutes per pound or until tender.
Then remove corned beef from pot and place in a baking pan. Cover the corned beef with the glaze shown below.
2. While the corned beef is baking in the oven with the glaze, add quartered potatoes, carrots, garlic to the pot that contains the cooking liquid from the corned beef
and cook until the vegetables are almost tender.
Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
3. Place vegetables in a bowl and cover.
Add as much broth as you want from the cooking liquid in the large pot.
Slice meat across the grain and serve with the vegetables.

***GLAZE INGREDIENTS AND DIRECTIONS***
Take the corned beef out of the pot and place on a baking pan, while the cabbage,
carrots, potatoes and garlic are cooking in the liquid,
Put the corned beef in the oven for 30-40 minutes at 350 degrees F. covered in the glaze
shown below, that I combine until smooth, in a small saucepan, on the stove top. 
1/3 cup of brown sugar,
2 tbsp. of butter,
1 tbsp. of prepared yellow mustard,
1/3 cup ketchup,
3 tbsp. of apple cider vinegar

Recipe adapted from Allrecipes.com 

This post belongs to My Recipe Journey food blog.