1. Place the corned beef in a large pot and cover with water. 2. Bring to a rolling boil then tighly cover and reduce heat to a simmer for about 3 hours or until the meat reaches an internal temperature of 160. 3. Remove the corned beef to cool for about 15 minutes or until easy to handle. 4. Preheat the oven to 350. 5. Add halved red potatoes, baby carrots, sliced onions, garlic and cabbage (cut into 8 wedges) to the pot where the meat was cooked. If needed add more water to cover all the vegetables. 6. Season the vegetables with salt and pepper as desired. 7. Bring the vegetables to a rolling boil then reduce heat to medium and continue cooking covered until the vegetables are tender about 20 minutes. 8. Meanwhile in a small bowl combine the brown sugar and yellow mustard. 9. Once the meat is cool enough to handle slice into 1/4 to 1/2 inch slices. 10. Place the slices in a single layer on a sheet pan that has been covered with foil. 11. Spoon the brown sugar and mustard glaze onto the meat slices evenly. 12. Bake at 350 for 20 to 30 minutes or until the glaze is bubbly. 13. If desired place the glazed meat under the broiler for a few minutes to "crisp" the glaze. 14. Serve the vegetables in bowls with broth. Have vinegar available to those who so desire. 15. Serve the meat separately from the vegetables. ---------------------------------------------------------------------------
Nutrition
Ingredients
