Corned Beef & Cabbage
- Yield 8 servings
- 3 pounds corned beef brisket of beef (we use flat cut not point)
- 1 cup orange marmalade
- 4 tablespoons Dijon-style mustard
- 4 tablespoons brown sugar
- as desired -- potatoes, carrots & cabbage
Place corned beef in large pot & cover by 1 inch with water. Cover & bring to boil on high heat. Reduce heat to medium -low & simmer gently 3-4 hours or until very tender. During first 30 minutes of simmering, skim scum from water occasionally.
Remove beef from cooking broth. We resuse the broth to boil the potatoes, carrots & cabbage.
Preheat oven to 350 degrees.
In small bowl, mix marmalade, mustard & brown sugar. Drain meat & place on ovenproof serving dish. Spoon marmalade mixture over beef, coating it thoroughly.
Bake in preheated oven 30 minutes or until glaze is crisp & brown. Allow to rest 10 minutes before slicing. Serve hot or at room temperature.