Corned Beef & Cabbage

  • Yield: 8 servings


3pounds corned beef brisket of beef (we use flat cut not point)
1cup orange marmalade
4tablespoons Dijon-style mustard
4tablespoons 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.

Serves 8.