Title: Corned Beef Brisket/mustard-Glazed Vegetables
Categories: Beef, Brisket, Holidays
Yield: 1 Servings

1 Corned beef brisket, (2 1/2
-- 3 1/2 lbs.)
Water
8 c Sliced cabbage, cut about
-inch thick
1 c Julienne carrot strips
3 tb Margarine or butter, melted
1 tb Dijon mustard
1 tb Parsley, chopped
3 tb Red currant jelly, melted

In large Dutch oven, place corned beef brisket; add water to cover. Cover
tightly and simmer 2 1/2- 3 1/2 hours or until meat is tender. Twenty
minutes before serving, bring 1 cup water to a boil in large skillet. Add
cabbage and carrots; reduce heat, cover, and simmer 15-20 minutes or until
vegetables are crisp-tender. Pour off liquid. Combine margarine with
mustard; add mixture to vegetables, tossing lightly to coat. Sprinkle with
parsley. Keep warm. On rack of broiler pan, place brisket fat-side up so
surface of meat is 3-4 inches from heat. Brush melted jelly over brisket;
broil 5 minutes or until brisket is glazed. Carve brisket across grain into
thin slices; serve with vegetables. A corned beef brisket will yield three
3 oz. serving of corned beef with 1/2-cup vegetables has 461 calories, 33 g
fat, 148 mg cholesterol, and 1,803 mg sodium. Formatted by Mary Wilson
(BWVB02B).

Posted to JEWISH-FOOD digest V97 #139 by Nancy Berry
on Apr 28, 1997