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LOCATION: Recipes >> Preserving Meats >> Corned Beef 03

Print this Recipe    Corned Beef 03

Corn Beef and Cabbage

3 lbs corned beef
1 cup marmalade
4 tbsp. Dijon mustard
4 tbsp. brown sugar
1 large head cabbage

Place corned beef in a large pot and cover with water. Bring to
a boil, lower heat, cover partially and simmer slowly for 3 hours
or until tender when tested with a fork. Preheat oven to 350F.
Mix marmalade, mustard and sugar together in a small bowl. When
corned beef is cooked, remove from pot and drain. Place beef in
oven-proof dish and pour marmalade mixture over coating throughly.
Bake for 30 minutes or until glaze is crisp and brown. Remove
from pot, reserve cooking water. Cut cabbage into 4 to 6 wedges
and boil in the corned beef stock for about 20 minutes or until
tender. Reheat corned beef if needed and serve with mustard.

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