1. 1. In 8 quart saucepot, cover corned beef brisket with cold water. Over high heat, bring to boiling; reduce heat; simmer 15 minutes. Skim and discard particles from surface. Add garlic, peppercorns, cloves and bay leaves; simmer, covered 2 1/2 - 3 hours or until brisket is almost fork tender. 2. 2. Add carrots, potatoes and onions; cook 15 minutes. Add cabbage, cook 5 minutes longer or just until brisket and vegetables are tender. 3. 3. Meanwhile make mustard glaze. In small bowl with wire whisk, combine Dijon mustard and brown sugar to make a paste. Whisk in dry mustard, vinegar, oil and water. 4. 4. Preheat broiler. Place brisket, fat side up, on rack over broiler pan. Position oven rack so top of brisket is 5 -6 inches from heat. Brush top of brisket with some of the glaze. Broil about 5- 8 minutes, brushing several times with glaze (check often to avoid burning top of brisket!). Meat will be shiny. Transfer to cutting board. Pour leftover mustard glaze into small bowl. 5. 5. To serve: Slice brisket; arrange on large serving platter. With slotted spoon, place cabbage wedges, carrots and onions on platter. Drain potatoes in colander, return to saucepot and toss with butter and parsley. Serve with mustard glaze. Enjoy! 6. Makes 8 servings: 658 calories per serving. ---------------------------------------------------------------------------
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Ingredients
