St. Patrick's Day
Corned Beef Brisket with Cabbage

3 lb. corned beef brisket
1/2 cup chopped onion
2 cloves garlic, minced
2 bay leaves
1 medium head of cabbage, cored, cut into wedges
1 cup maple-flavored or pancake syrup
1/2 cup  Pure Prepared Mustard
1 Tbsp. Prepared Horseradish

PLACE meat in large saucepan
Add onion, garlic, bay leaves
and enough water just to cover all ingredients
Cover with lid. Bring to boil
Reduce heat to medium-low
simmer 1 hour
Drain, reserving meat in pan
Remove and discard bay leaves
COVER meat with fresh water;
cover with lid. Bring to boil
Reduce heat to medium-low;
simmer an additional 2 to 3 hours
or until meat is tender
Remove meat from pan, reserving liquid in pan
place meat in shallow baking pan
Add cabbage to reserved liquid in pan
cook until tender
preheat oven to 350,°F.
Mix syrup, mustard and horseradish
spoon half of the syrup mixture over meat
Reserve remaining syrup mixture
for brushing onto cooked meat
BAKE 20 minutes or until meat is well glazed
brushing frequently with the remaining syrup mixture
Place meat on serving platter
Spoon pan drippings over meat
Serve with cabbage

The Tunnels Cookbook Index