Serve a delicious Corned Beef Brisket with Cabbage at a St. Patrick's Day feast or today! Everyone will love this classic, succulent corned beef brisket.
What You Need
Original recipe yields 12 servings
1 corned beef brisket (3 lb.)
1 small onion, chopped
2 cloves garlic, minced
2 bay leaves
1 cup maple-flavored or pancake syrup
1/2 cup HEINZ Yellow Mustard
1 Tbsp. KRAFT Prepared Horseradish
1 head cabbage (2-1/2 lb.), cut into wedges
Add To Shopping List
Let's Make It
Place meat in large saucepan; top with onions, garlic and bay leaves. Add enough water to cover all ingredients; cover with lid. Bring to boil; simmer on medium-low heat 1 hour. Drain, reserving meat in pan. Remove and discard bay leaves.
Add enough fresh water to saucepan to cover meat; cover with lid. Bring to boil; simmer on medium-low heat 2 to 3 hours or until meat is tender.
Heat oven to 350ºF. Remove meat from pan, reserving liquid in pan; place meat in shallow baking pan. Mix syrup, mustard and horseradish; spoon half over meat. Reserve remaining syrup mixture for brushing onto cooked meat.
Bake 20 min., brushing frequently with remaining syrup mixture. Meanwhile, add cabbage to reserved liquid in saucepan; cook 8 to 10 min. or until tender.
Place meat on platter; drizzle with pan drippings. Serve with cabbage.
Prepare as directed, using a 6-lb. corned beef brisket and doubling all remaining ingredients. Makes 24 servings.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.