GLAZED CORNED BEEF & CABBAGE N IRISH STOUT BEER

Glazed Corned Beef & Cabbage N Irish Stout Beer image

We love this corned beef recipe. But we especially liked the glaze for the meat. The mix of flavors was great together. Delicious for a St. Patrick's Day dinner. Hmmm... the glaze may pair well with other meats as too.

Provided by Rose Mary Mogan

Time 4h5m

Number Of Ingredients 18

Previous Next

Ingredients

6 1/2 lb corned beef flats (not the point cuts)
1 bottle 12 oz. Irish stout beer (more if desired)
2 bay leaves
6 clove garlic chopped in large pieces
3 lb red skin potatoes; washed & quartered
2 lb baby carrots
3 large onions; cut into 6's or 8's pieces
1 bunch green onions; chopped (optional)
1-2 cabbage heads; cut into wedges
6-8 large cabbage leaves; blanched or mircowaved for garnish (optional)
CORNED BEEF BRISKET GLAZE
1/2 stick butter
1 c Heinz catsup (my personal favorite)
1 c Splenda brown sugar blend (not firmly packed)
2 Tbsp brown mustard or Dijon mustard
1/3 c apple cider vinegar
2 tsp Worcestershire sauce
2 tsp horseradish (from refrigerated section)

Steps:

1. This is the large pot I used to cook the corned beef briskets in. The formula for cooking corned beef briskets is usually between 50 minutes to 1 hour per pound. But if you are cooking 6 1/2 pounds as I did today, use the time for the largest piece of meat, NOT the combined total for the weight of the meat. These 2 pieces cooked in about 3 hours, on SIMMER, AFTER THE WATER CAME TO A BOIL.
2. Add briskets to a large pot, then add contents of spice packet.
3. Cover briskets completely with water.
4. Add the beer if using. Turn the fire to medium high, and then bring to a boil.
5. When it comes to a boil, skim foam from top of water. Then lower heat and allow meat to simmer for about 50 minutes to 1 hour per pound for the weight of the largest brisket if cooking more than one. Or cook until meat has reached desired tenderness.
6. When cook time has elapsed, remove briskets from pot and place on a rack in a large roasting pan, PRE-HEAT OVEN TO 350 DEGREES F. Prepare glaze, by combining all the glaze ingredients in a small saucepan. Bring to a simmer until butter has melted, then brush on top of briskets every 10 minutes, for a total of about 3 times. Cook for 25 to 30 minutes.
7. When glaze has set, remove from oven and let set for about 10 minutes before slicing to serve. You will have some glaze left over. Can serve on the side with the corned beef and can also be used on a ham.
8. While corned beef is baking in oven cook the remaining vegetables. Add onions, garlic potatoes & carrots to the pot the briskets were cooked in and cook for 10 minutes. Then add the cabbage wedges and continue to cook for 20 to 25 minutes longer or until all the veggies are tender.
9. Blanch or microwave large outer cabbage leaves for about 5 to 6 minutes. Wash first and allow a little water to stay on the leaves, place in a covered bowl, and cook in microwave till bright green. Then line large platter with the leaves cutting in half if need be, then retrieve the veggies from the pot with a large slotted spoon, and place in platter, sprinkle with chopped green onions or chopped chive, garnish with bell pepper strips if desired.
10. Slice corned beef brisket with electric knife and arrange on top of veggies before taking to table.
11. Place on table and allow guest to help themselves.
12. This is the platter that I made and gave to the neighbors, they LOVED IT & I love sharing it with them.