Dijon glazed corned beef

6 Servings

Ingredients

Quantity Ingredient
2½ pounds Corned beef brisket (up to 3-1/2 lbs)
Water
Savory Cabbage with Red Potatoes, (see recipe)
2 tablespoons Honey
1 tablespoon Frozen orange juice concentrate, thawed
2 teaspoons Dijon mustard

Directions

GLAZE

In Dutch oven, place corned beef brisket and water to cover. Bring to a boil; reduce heat to Low, cover tightly and simmer for 2½-3 ½ hours or until tender.

Meanwhile prepare Savory Cabbage and Red Potato Casserole (Separate recipe).

Combine all grazle ingredients. Set aside.

Remove brisket from cooking liquid; trim fat from outer surface of brisket, if necessary. Place brisket on rack of broiler pan so surface of meat is 3-4 inches from heat. Brush glaze over brisket; broil 2-3 minutes or until brisket is glazed.

Carve brisket diagonally acriss grain into thin slices. Serve with vegetables.

Per ⅙ of Dijon Glazed Corned Beef AND Savory Cabbage with Red Potatoes: 417 calories, 111 mg. cholesterol, 20 g. fat, 262 mg. sodium, 32 g.

protein, 27 g. carbohydrate.

MC formatting by bobbi744@...

Recipe by: Lansing State Journal - Associated Press Posted to MC-Recipe Digest V1 #514 by Roberta Banghart <bobbi744@...> on Mar 13, 1997

Related recipes