Sweet Glazed Corned Beef and Cabbage
In early to mid-March, you may notice packages of corned beef down the aisle from the Irish daffodils and shamrock cookies. Corned beef, or cured brisket, is often part of meals celebrating Ireland's most famous holiday. This recipe is easy to make, but cooks slowly, so it's best reserved for a non-Scrambling evening - or leave all the work to your slow cooker! By the way, because of the salt curing process for the meat, this recipe is much higher in sodium than the usual Scramble fare, so best to make it an occasional indulgence.
- 3 – 4 lbs. corned beef or brisket
- 1/2 yellow or white onion slice the onion thinly crosswise and use 3 of the slices
- 1 bay leaf
- 1 stalk celery sliced
- 4 – 6 cups shredded green cabbage optional
- 5 Tbsp. ketchup
- 1 Tbsp. Dijon mustard
- 3 Tbsp. red wine vinegar
- 1/3 cup brown sugar
- 1 Tbsp. butter or margarine
- Put the beef into a Dutch oven or other large pot and cover it with cold water, with about 2 inches of water over the meat.
- Bring it to a boil over medium-high heat.
- Add the onions, bay leaf and celery to the water, and simmer it gently, partially covered, for 2 1/2 – 3 hours, until the beef is tender (it will pull apart easily). The meat will SHRINK. Check the water level periodically, and If you need to, add boiling water to keep the meat covered.
- After about 2 hours and 15 minutes, add the cabbage to the pot with the meat, and preheat the oven to 350 degrees.
- Combine the ketchup, mustard, vinegar, sugar and butter or margarine in a small saucepan and bring it to a boil. Simmer it for 1-2 minutes, and then remove it from the heat.
- Drain the meat and vegetables and return them to the pot.
- Spoon the ketchup mixture evenly over the meat and bake it for about 10 minutes, until the edges turn brown.
- Slice the meat across the grain into thin slices and serve it with the vegetables in the pot.
Slow Cooker Directions
- Place the onion slices, bay leaf, celery, and cabbage (optional) in the slow cooker and lay the corned beef on top. (If you'd like, you can also put some small or quartered red potatoes and baby carrots under the beef with the cabbage and onions.)
- Cover with water as above and cook on low for 10 - 12 hours or on high for 6 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
- Remove the corned beef and vegetables from the slow cooker and put it in a baking pan. Finish it as above (remember to remove the bay leaf before serving).
Do Ahead or Delegate: Slice the onion and celery, shred the cabbage if necessary, combine the ingredients for the sauce and refrigerate, or fully prepare and slice the corned beef and refrigerate or freeze. Scramble Flavor Booster: Serve it with creamy horseradish sauce or spicy or grainy mustard. Tip: Despite your planning and shopping for meals, do you often get a hankering for a meal delivery? Try posting your grocery receipt somewhere prominent like your fridge. It can serve as a gentle reminder of the money you've spent in order to eat at home (and what may go to waste if you opt for delivery too often). Nutritional Information Per Serving (% based upon daily values): Calories 400, Total Fat: 27g, 42%; Saturated Fat: 9g, 45%; Cholesterol: 95mg, 32%; Sodium: 2240mg, 93%; Total Carbohydrate: 12g, 4%; Dietary Fiber: 1g, 4%; Sugar: 12g; Protein: 26g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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