Corned Beef and Cabbage

by Sue Dennany
(Kalamazoo, MI)

I have an old family recipe for corned beef and cabbage.

Cook the corned beef in water -- cover corned beef with water and bring to a rolling boil. Reduce heat to medium and continue to cook until done -- if you actually boil the corned beef on high too long it will be tough.

When the corned beef is done (retain water), place it in a foil lined 9x13 or larger baking pan,fat side down. Pat any water off of meat with paper towel. Cut slits, about 1/2 inch deep into the meat to allow the glaze to get into the meat.

With a pastry brush or spatula, spread corned beef with Dijon mustard -- about 1/2 a jar. Then sprinkle 3/4 cup light brown sugar over the mustard layer. Pack the brown sugar down to make it stick to the meat.

Place prepared corned beef in a preheated 350 degree Fahrenheit oven, bake for 30-40 minutes.

I cook my carrots, cabbage, sweet onion and potato in the water the corned beef was boiled in.

Enjoy!

Click here to post comments

Join in and write your own page! It's easy to do. How? Simply click here to return to Family Recipe Contest.