St. Patrick's Boiled Dinner

I just love St Patrick's Day. Not because he ran all the snakes out of Ireland (though that does help), but because it allows me two of my favorite indulgences...Guinness and Corned Beef Dinner...yumm! It conjures up all sorts of memories like Dad doing the two-step to the plethora of Irish folk songs in our vast music collection! I've created a twist on the old time favorite by adding a baste that zips it up a wee bit...but not too much. It's the only corned beef (or cabbage) my Brother-in-Law and Sister will eat!

Corned Beef & Cabbage
1 Corned Beef Brisket (3 – 5 lbs) *Point Cut is more moist
1 Lg Head Cabbage (quartered)
12-15 Medium Red Potatoes
6 Lg Carrots (cut 2” rounds)
2 Sm Yellow Onions (quartered)

Optional:
2 Parsnips or Turnips (quartered)

Glaze:
3 Tbsp Horseradish
2 Tbsp Dijon Mustard
½ c. Dark Brown Sugar (packed)
½ tsp Sea Salt or Salt Substitute

Place brisket in large pot and cover with cold water. Bring to boil, turn down heat to low, cover, and cook for 1hr for every lb (3 lbs = 3hrs), checking water levels periodically.

Combine Glaze ingredients in small bowl; set aside (do not refrigerate)

Preheat oven 375° Remove brisket from stove. With fat side up, slice through the thin layer of fat, separating large from small pieces; trim excess fat and place on sheet pan, brush with glaze. Bake for 30 minutes.

Place potatoes, carrots and other vegetables in the cooking liquid and cook for 30 minutes or until potatoes and carrots are tender; add cabbage last 15min.

Slice beef against grain and arrange on platter. Serve with gravy/cooking liquid over top as desired.

Slainte, ~Marta