So my first thought when anyone would mention Corned Beef was...that stuff is Nasty with a capital N. How many of you think the same thing? Okay people, 'fess up. I'd only seen Corned Beef in a can and HELLO, it is a little cat foodish to me. Don't get me wrong, I don't think I've ever even tried it from the can, but I just had this bad perception of Corned Beef. Then we made this for the first time last year and oh, how my perceptions have changed. Now I only have 100 % pure love for this Corned Beef. In fact, after we made it last year, the hubs and I were dying to eat it again and again and again. So let me just tell you...throw all perceptions aside and try this.
1 Corned beef brisket, flat cut (about 3 lbs.)
1/2 cup brown sugar
2-3 Tablespoons mustard
1 head of cabbage
9-10 small red potatoes
1/4 cup butter
1 cup sour cream
2 tsp. horse radish
squirt of mustard
1. Cover the brisket with water in a kettle. Pour the spice packet in the water. (The corned beef comes with a spice packet.) Boil the brisket for about 4 hours. When you boil it, be sure to check the water level occasionally. You may need to add water throughout the 4 hours. Bring the water to a boil and then you can reduce the heat to medium high so long as it continues to boil. You can also use a crock pot instead of the kettle if you desire. Follow the directions above and cook on high for 4 hours. You probably will not need to add any water if you use the crock pot method.
2. After the meat is boiled, preheat the oven to 350. Prepare a glaze by mixing about 1/2 cup of brown sugar with enough mustard to make a paste. Spread this glaze over the corned beef and bake at 350 degrees for about 30 minutes. The glaze will be bubbly.
3. While the meat is cooking, wash, quarter and core the cabbage. Cut the cabbage into smaller pieces. Put the cabbage in a pot of water to boil. I like to cook the cabbage in the excess water from the cooked meat because it has all the spices and flavors in it. You can also boil it in fresh water if desired. The water should come up at least halfway on the cabbage. Cook for about 15 minutes or until it reaches your desired texture. Some people like it crispier, some softer.
4. After putting the cabbage on to boil, peel off a little bit of skin from around the center of the baby red potatoes with a potato peeler. (You don't have to do this. It just makes it look pretty.) : ) Boil the baby red potatoes for about 10-15 minutes or until tender when poked with a fork.
5. When everything is finished, arrange cabbage, potatoes and meat on a platter. Melt the butter in a small bowl and mix with some parsley. Drizzle this mixture over the vegetables and potatoes (not the meat). You can use as much or as little as you want. Feel free to add more butter and even other spices. *Leave out the butter to make it dairy free.
6. Dipping sauce: Mix together the sour cream, horse radish sauce, and mustard in a small bowl for dipping. (My husband liked the sauce for variety. I preferred it the meat plain. Yes, it was that good!)
7. Enjoy, devour, make more!
Recipe Source: Geri Rosequist, a dear family friend