Don't disregard this recipe simply because you don't think you like corned beef. I made this for a St. Patrick's Day dinner for my side of the family. Many of them were skeptical about a corned beef and cabbage dinner, but it won them over. The glaze was especially delicious!
Ingredients
corned beef brisket
baby carrots
new potatoes (can use regular potatoes)
onion
Cover corned beef with water. Bring to a boil and then turn to low for 50 min. per lb. Add baby carrots, new potatoes, and chopped onions. Add potatoes, carrots, and onions for the last hour with beef. Add cabbage chopped in blocks for the last 10 min (can secure with toothpicks so it doesn't fall apart if wanted). Make glaze right before serving so its nice and warm. Pour over corn beef and vegetables for a yummy meal.
Glaze:
1 cube butter
1 cup brown sugar
1/3 cup hot or spicy mustard
2 T. vinegar
Bring to boil and then turn off while stirring frequently
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