Corned Beef Brisket with Mustard Glazed Vegetables
Fork-tender corned beef brisket served with vegetables and tossed in mustard-butter.
Yield: 24 servings
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1. Place corned beef in braising pan; add water to cover. Bring to a boil. Reduce heat; cover and simmer 2-1/2 to 3-1/2 hours until tender.
|Corned beef briskets||8 pounds|
|Water|| as needed|
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2. Twenty minutes before serving, bring water to a boil in large frying pan. Add cabbage and carrots; reduce heat. Cover and simmer 15 to 20 minutes until vegetables are tender-crisp. Pour off liquid; drain well.
|Water||2 1/2 cups|
|Cabbage, sliced 1/2-inch thick||5 1/4 pounds|
|Carrots, julienned||1 1/4 pounds|
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3. Combine butter and mustard; add to vegetables, tossing lightly to coat. Sprinkle with parsley.
4. Slice brisket across grain into thin slices. Plate 3 ounces brisket slices and 1/2 cup mustard glazed vegetables.
NOTE: A corned beef brisket will yield three 3-ounce cooked servings per pound.
|Butter, melted||2/3 cup|
|Dijon-style mustard||1/4 cup|
|Parsley, chopped||2 tablespoons|
296.13 cal calories; 6986.32 IU vitamin A; 16.95 g protein; 63.06 mg vitamin C; 0.08 mg thiamin-B1; 0.17 mg riboflavin-B2; 3.07 mg niacin-B3; 61.77 mg calcium; 8.47 g carbohydrates; 2.26 mg iron; 141.21 mg phosphorus; 450.74 mg potassium; 21.65 g total fat; 8.59 g T.S.F.A.; 0.85 g T.P.F.A.; 9.32 g T.M.F.A.; 97.28 mg cholesterol; 1118.83 mg sodium;