Ingredientes para Best Corned Beef And Cabbage Ever
- 3-4 lbs corned beef brisket
- 4 garlic cloves, minced
- 1 teaspoon whole black peppercorns
- 1 cup water
- 4 tablespoons butter
- 2 green onions, sliced
- 2 tablespoons prepared horseradish
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 head green cabbage, cut into 6-8 wedges
- 1 1/2 lbs small red potatoes, halved
- Glaze (1/2 cup orange marmalade, 2 tablespoons Dijon style mustard)
- 1/2 cup orange marmalade
- 2 tablespoons Dijon style mustard
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Cómo preparar Best Corned Beef And Cabbage Ever
- Preheat oven to 350°F (175°C). Position oven racks in upper and lower thirds.
- Place corned beef brisket in a roasting pan. Sprinkle with minced garlic and peppercorns.
- Add 1 cup of water to the roasting pan. Cover tightly with aluminum foil.
- Braise in the upper third of the oven for 3-3.5 hours, or until the brisket is fork-tender.
- Meanwhile, prepare the horseradish butter: In a microwave-safe glass measuring cup, combine 4 tablespoons butter, 2 sliced green onions, 2 tablespoons prepared horseradish, 1/2 teaspoon ground black pepper, and 1/2 teaspoon salt.
- Microwave on high for 1-2 minutes, or until butter is melted. Stir well to combine.
- On a large baking sheet, arrange cabbage wedges on one half and red potatoes on the other half.
- Drizzle the horseradish-butter mixture over the vegetables, turning the cabbage and tossing the potatoes to coat evenly.
- Cover the baking sheet with aluminum foil.
- Place the baking sheet in the lower third of the 350°F oven alongside the brisket for 55 minutes.
- Remove the foil from the vegetables. Continue roasting for 15-20 minutes, or until vegetables are tender and beginning to brown.
- While vegetables roast, prepare the glaze (specify ingredients and measurements here).
- Remove the cooked brisket from the roasting pan. Place it on a rack set in a broiler pan, ensuring the brisket surface is 3-4 inches from the broiler element.
- Brush the glaze generously over the brisket.
- Broil for 2-3 minutes, or until the glaze is bubbly and beginning to brown.
- Remove from broiler and let rest for 10 minutes before carving.
- Carve the brisket diagonally across the grain into thin slices. Serve immediately with the roasted cabbage and potatoes.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
74g
Fat
55g
Carbs
18g
