Mustard-glazed new england boiled dinner

1 Servings

Ingredients

Quantity Ingredient
2 Bay leaves
2 tablespoons Snipped fresh thyme or
2 teaspoons Dried thyme; crushed
1 teaspoon Whole cloves
½ teaspoon Whole Black Peppercorns
3 pounds Corned Beef Brisket; (up to 3 1/2)
8 cups Water
3 smalls Onions; halved
4 mediums Carrots or parsnips; quartered crosswise
3 smalls Potatoes; (about 12 oz.)
3 Stalks celery; quartered crosswise
½ small Head cabbage; cut into 6 wedges
⅔ cup Brown sugar; packed
½ cup Vinegar
½ cup Prepared mustard
½ teaspoon Garlic powder

Directions

MUSTARD GLAZE

For the spice bag*, cut a double thickness of 100 percent cotton cheesecloth into a 6- or 8-inch square. Place bay leaves,thyme, cloves, and peppercorns in the center of the cheesecloth. Bring up the corners of the cheesecloth and tie them with a clean string Place corned beef in a 4- to 6-quart Dutch oven. Add spice bag and the water to corned beef. Bring to boiling; reduce heat. Cover and simmer for 2½ hours.

Add onions, carrots or parsnips, potatoes, and celery to corned beef.

Return to boiling. Cover and simmer for 10 minutes. Add cabbage wedges; simmer, covered, about 10 minutes more or till meat and vegetables are tender.

Meanwhile, prepare Mustard Glaze. Drain meat and vegetables; discard the spice bag. Slice the corned beef across the grain. Arrange meat and all vegetables on a serving platter. Spoon Mustard Glaze over meat and vegetables. Makes 6 to 8 servings.

*Note: If a spice packet is provided with the corned beef, use it instead of the bay leaves, thyme, cloves, and peppercorns.

MUSTARD GLAZE: In a medium saucepan combine brown sugar, vinegar, prepared mustard, and garlic powder. Bring to boiling, stirring till sugar dissolves. Cook, uncovered, for 5 minutes. If necessary, beat smooth with whisk or rotary beater. Makes about 1 cup.

Recipe by: Meredith Corporation Posted to recipelu-digest Volume 01 Number 336 by James and Susan Kirkland <kirkland@...> on Dec 02, 1997

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