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Orange Peppered Glazed Corned Beef w/Cabbage

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corned-beef-cabbageINGREDIENTS:

~ 2 1/2 to 3 1/2 lb. corned beef brisket
Glaze:
~ 1/4 cup orange marmalade
~ 1 tbsp. red wine vinegar
~ 1 minced garlic clove
~ 1 tbsp. black pepper
Dilled Cabbage:
~ 2 to 3 lb. cabbage cut into 8 wedges
~ 3 tbsp. softened butter
~ 1 tbsp. Dijon mustard
~ 1 1/2 tsp. chopped fresh dill

PREPERATION:

1) Place corned beef brisket in stockpot; add water to cover. Bring just to a simmer; do not boil. Cover tightly and simmer 2 1/2 - 3 1/2 hours or until fork tender. 2) Mix glaze ingredients in 1 cup glass measure. Microwave on High 2-3 minutes, stirring once. 3) About 20 minutes before brisket is done, steam cabbage 15-20 minutes. 4) Remove brisket; trim fat. Place on rack in broiler pan so surface of beef is 3”-4” from heat. Mix honey and 1 tbsp. mustard. Brush top of brisket with 1/2 of glaze; broil 3 minutes. Brush with remaining glaze; broil 2 minutes or until glazed. 5) Remove brisket; trim fat. Place on rack in broiler pan so surface of beef is 3”-4” from heat. Brush top of brisket with glaze; broil 2-3 minutes or until glazed. Carve diagonally across the grain. Place cabbage around beef. 6) Mix butter, 1 tbsp. mustard and dill; spread on hot cabbage. Carve brisket diagonally across the grain. Serve with cabbage. Serves 6-8 people.
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