CORNED BEEF BRISKET WITH CABBAGE

Corned Beef Brisket with Cabbage image

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.

Provided by My Food and Family

Categories European

Time 4h40m

Yield 12 servings

Number Of Ingredients 8

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Ingredients

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

Steps:

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.

Nutrition Facts : Calories 310, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 940 mg, Carbohydrate 26 g, Fiber 3 g, Sugar 19 g, Protein 16 g