Cookerati

Corned Beef Dinner

This is one of my favorite meals and I get to cook it only once or twice a year – once on St. Patrick’s Day [March 17th for those not in the know] and again when either the mood strikes me or I have special guests.  Well, the other day we had special guests in and not only did I make this special dinner, we actually sat at the Dining Room table!

Ingredients:

• 4.5 to 5 pound corned beef brisket, trimmed of fat
• 1 whole garlic clove
• 10 black peppercorns
• 2 bay leaves
• 8 or so carrots, peeled and cut into large pieces
• 8 or so potatoes, cubed – I leave the skin on
• 1 large vidalia onion, quartered
• 1 head cabbage, cut into wedges
• butter
• parsley

Mustard Glaze Ingredients

• 1/2 cup dijon mustard
• 1/2 cup lightly packed brown sugar
• 2 tablesppons dry mustard
• 3 tablespoons red wine vinegar
• 1/4 cup water
• 1 tablespoon vegetable oil

Method

1. In a large pot, cover brisket with water.  Over high heat, bring to boil.  Reduce heat and simmer for 5 minutes.  Skim junk off top.  Add garlic, peppercorns and bay leaves.  Simmer covered for 2 1/2 to 3 hours.
2. Add carrotts, potatoes and onions.  Cook until almost tender (20-25 minutes).  Add cabbage and cook until all vegetables are tender.
3. Do this step while the vegetables are cooking:  Make mustard glaze – combine dijon mustard and brown sugar to make a paste.  Whisk in the rest of the mustard glaze ingredients.
4. Do this step while the cabbage is cooking:   Remove brisket before putting cabbage in the pot.  Preheat broiler.  Place brisket fat side up on a rack over a broiler pan.   Brush top of brisket with some of the mustard glaze.  Put the brisket in the broiler so that the top of the brisket is about 6 inches from the heat.  Broil 10 minutes, brushing meat several times with the glaze until the meat is shiny.  Transfer meat to a cutting board and pour leftover glaze in serving board.
5. Slice brisket and arrange on large serving platter.  Using a slotted spoon to scoop out of the pot, place cabbage carrots and onions on the platter.  Drain the potatoes, return them to the pot.  Toss potatoes with butter and parsley and place on platter.  [or you can just put all the vegetables in a serving bowl and let your guests do the butter and parsley thing].

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