RECIPE

Glazed Corned Beef and Cabbage with Horseradish Cream Sauce Irish  We have taken the traditional Corned Beef and Cabbage and made it exceptional by glazing the beef at the very end and serving it with a horseradish cream sauce. It is quite extraordinary and delicious. Ingredients 5 pounds corned brisket of beef, with its packaged pickling spices 1 bottle beer, preferably stout 2 onions, peeled and quartered 4 whole cloves 3 carrots, peeled and quartered 2 stalks celery, sliced 6 red potatoes, medium sized 1 medium-sized green cabbage, quartered or cut in wedges Glaze 3/4 cup brown sugar 1/4 cup bourbon 2 T whole grain mustard 1/2 recipe Horseradish Cream Sauce   Steps 1 Place the corned beef in water to cover with the pickling spices. Cover the pot or kettle, bring to a boil, reduce heat and simmer 30 minutes. Skim off any foam that has formed, then add beer to stock. Stud onions with cloves, then add to stock. Simmer for 4 hours or until tender, skimming occasionally. 2 During the last hour, add the carrots, celery and potatoes, then cover again. Even though this will cook for another hour, set timer for 30 minutes. Setting the timer as instructed through the next few steps will keep you on track. 3 Preheat oven to 400°F. Combine glaze ingredients. 4 When timer sounds, check meat for tenderness. If not quite tender, continue to cook. If done, transfer meat to oven proof pan. Spread glaze over surface, then place in oven. This will cook for 30 minutes, but set timer for 15 minutes. 5 When timer sounds, add the cabbage to the stock and other vegetables. Set timer again for 15 minutes. When timer sounds, remove meat from oven. 6 Place meat in large shallow bowl or platter. Place vegetables around, and spoon a bit of the stock over the meat and vegetables. Pour remaining stock into a pitcher to pass around at the table. 7 Slice beef thinly. Serve with Horseradish Cream Sauce. Yield servings  use metric original recipe: 6  servings Notes This may also be served as you would a stew, in a large, flat bowl with ample amount of stock. Corned Beef is sold as round, flat or point cut. The term brisket usually implies the flat cut, but is sometimes used in conjunction with the other cuts. Point cut is fattier than the flat or round, but it has the most flavor. Flat is the leanest and is often used for deli slicing. Round is in between the two. My personal favorite is the point cut, which often is the cheapest (bonus!). Product Foodie Kitchen products used in this recipe! Select-a-Peel Peeler Knives Cutting Board If you use our recipes - please give foodie kitchen credit and link to the www.foodiekitchen.com.