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Corned Beef and Cabbage with Horseradish Cream and Honey Glazed Carrots
Ingredients
3
Pound
Corned Beef brisket
15
cloves
3
tbsp
spicy or dijon mustard
1-2
tbsp
minced garlic
fresh ground pepper
1
head of green cabbage
8-10
gold baby potatoes
1
lb
bag of baby carrots
3
tbsp
butter
plus for for topping
2
tbsp
light brown sugar
2
tbsp
honey
water for steaming
Horseradish Cream Sauce
for serving {link below}
Instructions
Preheat oven to 325 degrees.
Lay the corned beef in a pan fat side up and stud with cloves.
Spread mustard, garlic, and fresh ground pepper all over beef.
Wrap pan with aluminum foil and bake for 2 hours.
Steam the carrots in a covered saucepan with 1 inch water until simmering.
Add butter, brown sugar, and honey and continue to cook on low until tender.
Place scrubbed potatoes in a pot of water and bring to a boil.
Cook until fork tender then drain and top with butter.
Cut cabbage in half and steam in a pot with simmering water until tender and soft.
Drain and top with butter.
Remove corned beef from oven and unwrap foil.
Remove the cloves and discard.
Turn on broiler.
Place corned beef in broiler for 1-2 minutes until browned and crispy on top.
Let rest for at least 5 minutes before slicing.
Cut cabbage in 4ths (or 8ths) and lay the sliced corned beef on top.
You can pour the horseradish cream over the meat or serve on the side.
Serve with carrots and potatoes.
For The Love Of Food Blog