Featured Recipe

Dijon-Glazed Corned Beef with Savory Cabbage & Red Potatoes

Ingredients

1 boneless corned beef brisket with seasoning packet (3-1/2 to 4 pounds) *If seasoning packet is not included with corned beef brisket, substitute 1-1/4 teaspoon pickling spice.
6 cloves garlic, peeled
2 teaspoons whole black peppercorns
2 cups water
6 tablespoons butter
1 cup thinly sliced green onions, including white and green parts
1/2 cup horseradish
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 head green cabbage, cored, cut into 6 wedges (1 to 1-1/2 pounds)
1-1/2 pounds small red-skinned potatoes, cut in half

Glaze:
2 tablespoons orange marmalade
2 teaspoons Dijon-style mustard

Instructions

1.     Position oven racks in upper and lower thirds of oven. Heat oven to 350°F. Place corned beef brisket in roasting pan; sprinkle garlic, contents of seasoning packet and peppercorns around and over brisket. Add water; cover tightly with aluminum foil. Braise in upper third of 350°F oven 3 to 3-1/2 hours or until brisket is fork-tender.

2.    Meanwhile, place butter, green onions, horseradish, ground pepper and salt in glass measuring cup. Microwave on HIGH 1 to 2 minutes or until butter melts; mix well. Cover and refrigerate 2 tablespoons for Rustic Corned Beef & Potato Bake. Place cabbage wedges on 1 half of baking sheet and potatoes on other half. Drizzle remaining horseradish-butter mixture over vegetables, turning cabbage and tossing potatoes to coat. Cover with aluminum foil. Roast in lower third of 350°F oven with brisket 55 minutes. Uncover vegetables; continue roasting 15 to 20 minutes or until vegetables are tender and begin to brown.

3.    Combine glaze ingredients in small bowl. Remove brisket from roasting pan; place on rack in broiler pan so surface of brisket is 3 to 4 inches from heat. Brush glaze over brisket; broil 2 to 3 minutes or until glaze is bubbly and beginning to brown.

4.    Carve brisket diagonally across the grain into thin slices. Cover and refrigerate 1/2 of brisket (about 12 ounces) and 2 cups potatoes for Rustic Corned Beef & Potato Bake. Serve remaining brisket and potatoes with cabbage.

Nutrition information per serving: 568 calories; 34 g fat (16 g saturated fat; 12 g monounsaturated fat); 129 mg cholesterol; 1344 mg sodium; 44 g carbohydrate; 9.3 g fiber; 22 g protein; 2.9 mg niacin; 0.3 mg vitamin B₆; 1.4 mcg vitamin B₁₂; 4.1 mg iron; 29.7 mcg selenium; 4.4 mg zinc.

This recipe is an excellent source of fiber, protein, vitamin B₁₂, iron, selenium and zinc; and a good source of niacin and vitamin B₆.