Corned Beef and Cabbage
by Sue Dennany
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.
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