Zutaten für Glazed Corned Beef Brisket Veggies
- 3-4 lb corned beef brisket
- Cabbage
- Baby Carrots
- 1 lb potatoes, peeled and cubed
- 4 tablespoons olive oil
- 2 large onions, cut into wedges
- 1/4 cup packed brown sugar
- Prepared Mustard
- Ground Cloves
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Zubereitung von Glazed Corned Beef Brisket Veggies
- Preheat oven to 325°F (160°C).
- In a large roasting pan, combine the carrots, potatoes, and onions. Drizzle with 2 tablespoons of olive oil, salt, and pepper. Toss to coat evenly.
- Place the corned beef brisket on top of the vegetables.
- In a small bowl, whisk together the brown sugar, mustard, and remaining olive oil. Pour the glaze evenly over the brisket.
- Cover the roasting pan tightly with foil and roast for 2 hours.
- Remove the foil and continue roasting for another 30 minutes, or until the brisket is fork-tender and the vegetables are roasted to your liking. Baste the brisket with the pan juices during the last 30 minutes.
- Let the brisket rest for 10 minutes before slicing against the grain. Serve immediately with the roasted vegetables.
Nutrition Information (Approximate per serving)
Sodium
112 g
Sugar
144g
Fat
72g
Carbs
25g
