Ingredients: |
Ingredients:
For baked corn beef
3 pounds corned beef brisket
1/4 cup hot sweet honey mustard
2 tablespoons brown sugar
season packet
For sautéed cabbage
Extra virgin olive oil and butter
1 medium yellow onion, chopped
1 clove garlic, minced
1 large head cabbage, sliced into 3/8-inch to 1/2-inch slices
Salt
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Directions: |
Directions:Baked Corn Beef:
Lightly boil to remove excess salt:
Take the corned beef from the package and discard the spice packet. Note that one side of the roast should have a layer of fat, the other side should have distinct lines indicating the grain of the beef.
Raw Cut of Corned Beef Fat side down
Elise Bauer
Raw cut of corned beef fat side up
Elise Bauer
Corned beef can be very salty, especially when baked. To remove some of the salt before cooking, place it in a pot fat side up. Cover with water, bring to a boil, and discard the water. Repeat to remove even more salt.
Removing sodium for baked corn beef by blanching first
Elise Bauer
Boiled corn beef in large stock pot
Elise Bauer
Top with cloves, honey mustard, brown sugar:
Preheat oven to 350°F. Lay the corned beef, fat side up, on a large piece of heavy duty, wide, aluminum foil (you may have to get creative with the way you wrap the beef if your foil isn't wide enough).
Insert the cloves into the top of the slab of corned beef, evenly spaced. Spread the top with the hot sweet honey mustard. Sprinkle brown sugar over the top.
Evenly spaced cloves in slab of corned beef for corned beef and cabbage
Elise Bauer
Brown sugar and honey mustard seasoning for baked corn beef
Elise Bauer
Wrap in foil and bake:
Wrap the corned beef with foil in a way that allows for a little space on top between the corned beef and the foil, and creates a container to catch the juices. Place foil-wrapped corned beef in a shallow roasting pan and bake for 2 hours at 350°F.
Wrapping Corned Beef in Tin foil for Oven
Elise Bauer
Oven baked corned beef wrapped in tin foil
Elise Bauer
Add more honey mustard, broil:
Open the foil wrapping, spread a little more honey mustard over the top of the corned beef, and broil it for 2-3 minutes, until the top is bubbly and lightly browned.
Slice:
Let rest for 5 to 10 minutes, then place on cutting board. Pull out and discard the cloves.
Lift the corned beef up to see which direction the grain of the meat is. Then cut the meat at a diagonal, across the grain of the meat, into 1/2-inch thick slices.
Serve immediately.
Cabbage:
Sauté the onions and garlic:
Heat 2 Tbsp olive oil (enough to well coat the pan) on medium high to high heat in a large, wide pot (8-quart if available) or large, high-sided sauté pan. Add chopped onions, cook for a couple of minutes, then add garlic.
Sauté the cabbage:
Add a third of the sliced cabbage to the pan. Sprinkle with a little salt and stir to coat with oil and mix with onions.
Spread out the cabbage evenly over the bottom of the pan and do not stir until it starts to brown. If the heat is high enough, this should happen quickly. The trick is to have the burner hot enough to easily brown the cabbage, but not so hot that it easily burns.
When the bottom of the cabbage is nicely browned, use a metal spatula to lift it up and flip it, scraping the browned bits as you go. |
This recipe for Corned Beef and Cabbage Baked is from