You are here: Home » Recipes » Corned Beef & Cabbage Corned Beef & Cabbage Recipe by Jenny Beymer Larimore Yield 8 servings PrintEmail Ingredients 3 pounds corned beef brisket of beef (we use flat cut not point)1 cup orange marmalade4 tablespoons Dijon-style mustard4 tablespoons brown sugaras desired -- potatoes, carrots & cabbage Instructions 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. Serves 8.