Best Corned Beef And Cabbage Ever Recipe

Ingredients for Best Corned Beef And Cabbage Ever

• 3-4 lb corned beef brisket
• Garlic Cloves
• Whole Black Peppercorns
• 1 cup water
• 4 tablespoons butter
• Green Onion
• Horseradish Sauce
• Ground Black Pepper
• 1/2 teaspoon salt
• Green Cabbage
• Small Red Potatoes
• Glaze
• Orange Marmalade
• Dijon Style Mustard

How to Make Best Corned Beef And Cabbage Ever

1. Preheat oven to 350°F (175°C). Position oven racks in upper and lower thirds.
2. Place corned beef brisket in a roasting pan. Sprinkle with minced garlic and peppercorns.
3. Add 1 cup of water to the roasting pan. Cover tightly with aluminum foil.
4. Braise in the upper third of the oven for 3-3.5 hours, or until the brisket is fork-tender.
5. 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.
6. Microwave on high for 1-2 minutes, or until butter is melted. Stir well to combine.
7. On a large baking sheet, arrange cabbage wedges on one half and red potatoes on the other half.
8. Drizzle the horseradish-butter mixture over the vegetables, turning the cabbage and tossing the potatoes to coat evenly.
9. Cover the baking sheet with aluminum foil.
10. Place the baking sheet in the lower third of the 350°F oven alongside the brisket for 55 minutes.
11. Remove the foil from the vegetables. Continue roasting for 15-20 minutes, or until vegetables are tender and beginning to brown.
12. While vegetables roast, prepare the glaze (specify ingredients and measurements here).
13. 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.
14. Brush the glaze generously over the brisket.
15. Broil for 2-3 minutes, or until the glaze is bubbly and beginning to brown.
16. Remove from broiler and let rest for 10 minutes before carving.
17. Carve the brisket diagonally across the grain into thin slices. Serve immediately with the roasted cabbage and potatoes.