Tuesday, March 17, 2009
St. Patrick's Day Dinner
The party at Kathleen's continues with dinner...
Corned Beef and Cabbage. The recipe for this one comes from Kevin at Closet Cooking. One of my favorite blogs. Another great recipe! Definitely a keeper! I used a flat-cut corned beef brisket and small potatoes, cut in half. There were no leftovers for Reuben sandwich's tomorrow. but the corned beef was on sale so I boguht two. The recipe was so good, there won't be leftovers next time either!
Corned Beef Glazed in Honey and Mustard Dinner with Cabbage
from Kevin at Closet Cooking blog
1 2 pound corned beef brisket
3 tablespoons Dijon mustard
1 tablespoon honey
2 tablespoons brown sugar
1 cabbage (cut into wedges)
2 carrots (peeled and sliced)
2 potatoes (peeled and cut in half)
Place the corned beef along with the spices into a large pan and cover with water.
Bring to a boil, reduce the heat and simmer, covered, until fork tender, about 1 hour per pound.
Remove the beef from the water and pat dry, leaving the water in the pan.
Mix the honey and mustard and brush onto the top of the beef.
Sprinkle the brown sugar over the beef.
Bake in a preheated 400F oven for 20-30 minutes bringing it to broil for the last few minutes to caramelize the glaze.
Meanwhile, place the vegetables in the pan with water and simmer until tender, about 20-30 minutes.
Slice the the beef again the grain and serve with the vegetables.
Happy St. Patrick's Day and thanks for a great party, Kathleen!