• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Corned Beef Brisket/mustard-Glazed Vegetables

  • Recipe Submitted by on

Category: Holiday, Beef

 Ingredients List

  • 1 Corned beef brisket, (2 1/2
  • -- 3 1/2 lbs.)
  • Water
  • 8 c Sliced cabbage, cut about
  • -inch thick
  • 1 c Julienne carrot strips
  • 3 tb Margarine or butter, melted
  • 1 tb Dijon mustard
  • 1 tb Parsley, chopped
  • 3 tb Red currant jelly, melted


In large Dutch oven, place corned beef brisket; add water to cover. Cover
tightly and simmer 2 1/2- 3 1/2 hours or until meat is tender. Twenty
minutes before serving, bring 1 cup water to a boil in large skillet. Add
cabbage and carrots; reduce heat, cover, and simmer 15-20 minutes or until
vegetables are crisp-tender. Pour off liquid. Combine margarine with
mustard; add mixture to vegetables, tossing lightly to coat. Sprinkle with
parsley. Keep warm. On rack of broiler pan, place brisket fat-side up so
surface of meat is 3-4 inches from heat. Brush melted jelly over brisket;
broil 5 minutes or until brisket is glazed. Carve brisket across grain into
thin slices; serve with vegetables. A corned beef brisket will yield three
3 oz. serving of corned beef with 1/2-cup vegetables has 461 calories, 33 g
fat, 148 mg cholesterol, and 1,803 mg sodium. Formatted by Mary Wilson

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