GROBBEL'S GOURMET FLAT CORNED BEEF BRISKETS

Grobbel's Gourmet Flat Corned Beef Briskets image

This recipe was on a package of GROBBEL'S (BRAND NAME) Corned Beef that I made a few weeks ago. Since the Brisket is a gourmet cut, I thought I would try the recipe. I did add a glaze to the briskets, the GLAZE I used in my Blue Ribbon winning recipe...

Provided by Rose Mary Mogan

Time 3h30m

Number Of Ingredients 15

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Ingredients

6 lb corned beef flats (not the point cut)
2 seasoning packets from briskets
2 large onions quartered
6 large yukon gold,(cut in half) red or russet if desired
1 lb baby carrots
1 large cabbage, cored and cut into wedges (save outer leaves)
2 sprig(s) green onions (chopped) plus red bell pepper half chopped optional for garnish
5-6 large outer cabbage leaves (blanched to line serving platter if desired)
CORNED BEEF BRISKET GLAZE (OPTIONAL)
1/2 stick butter
1 c each heinz catsup and 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. I used 2 three pound Brisket flats for this recipe. Because Corned Beef Briskets tend to shrink quite a bit during cooking. FYI- I did add my own spin to the basic recipe.
2. Add both briskets to a large pot.
3. Cover with water and then add in the spice packets for more flavor if desired. Add lid to pot. Bring pot to a boil, then skim off the excess foam on top. LOWER HEAT TO A SIMMER. Cover with lid. Then cook over medium high heat for about 3 hours, or until internal temperature reaches 165 degrees F.
4. Prep veggies during the last hour of briskets cooking. Then remove briskets from pot, to a baking rack, and place briskets in preheated 350 degree oven and bake for an additional 30 minutes with or without adding glaze to briskets. Remove from oven let rest about 10 minutes then slice with an electric knife.
5. Now add the onions, carrots and potatoes to pot that briskets were cooked in. Cover with lid and cook for 15 minutes.
6. After the 15 minutes has elapsed add the cabbage wedges., and cook UNCOVERED FOR ABOUT 15 MINUTES OR UNTIL CABBAGE ARE TENDER. Blanch the outer leaves of cabbage if desired either in microwave with a little water, covered with saran wrap or in a large pot on stove top. Just until leaves turn bright green.
7. Line serving platter with outer leaves, then arrange the cooked veggies to one side of platter, and the sliced Corned Beef Briskets to the other side of platter. Garnish with chopped red bell peppers, & onions and sprigs of fresh green onion if desired. Serve and enjoy.
8. If you plan to add the glaze, add all of the glaze ingredients to a small sauce pan, and bring to a simmer, just until the butter melts, then brush over the briskets, every 10 minutes while briskets are baking in the oven. Serve any left over sauce with the sliced corned beef.