| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Beef, Holidays, Main dishes, Not sent | 6 | Servings |
INGREDIENTS
| 2 1/2 | lb | Corned beef brisket (up to 3-1/2 lbs) |
| Water | ||
| Savory Cabbage with Red Potatoes, (see recipe) | ||
| 2 | tb | Honey |
| 1 | tb | Frozen orange juice concentrate, thawed |
| 2 | ts | Dijon mustard |
INSTRUCTIONS
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 2 1/2-3 1/2 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 1/6 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@sojourn.com Recipe by: Lansing State Journal - Associated Press Posted to MC-Recipe Digest V1 #514 by Roberta Banghart <bobbi744@sojourn.com> on Mar 13, 1997
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