Top o' the Morning!
Corned Beef and Cabbage
- 2 1/2 – 3 lbs. corned beef brisket
- 1/2 cup celery, coarsely chopped
- 1/2 small onion, cut into rings 1/2 inch across
- water to cover
- 1/2 cup brown sugar glaze
- 1 head of green cabbage, outer leaves removed, cut in 1/6 wedges
- 2 lbs. carrots, peeled, ends cut off and sliced 1/2 inch thick
- 8 new potatoes, small size, scrubbed, cut in half
Preheat oven to 450. Place corned beef, fat side up, in a roasting pan or dutch oven, 4 to 6 inches deep, add the celery and onion then completely cover with cold water. Tightly cover the pan with aluminum foil or a tight fitting lid and place in oven. Bake the corned beef for three hours or until the meat is easily pierced with a fork and does not raise up when the fork is pulled out. Remove the pan from the oven and allow the brisket to set for 1/2 hour in the broth.
Once he brisket is removed from the oven, place the sliced carrots, cut potatoes and one cup of water in a sauce pan with a tightly fitting lid. Remove 1 cup of cooking liquid from the corned beef and add this to the vegetable sauce pan. Bring to a boil over high heat. Lower the heat to a simmer and cook covered for 30 minutes. Add the cabbage wedges recover and continue to cook for another 15 minutes.
After starting the cabbage remove the corned beef from the broth and place onto a shallow pan or oven proof serving ray fat side up. Prepare for glazing by scoring the outside fat in diamond pattern, cutting ¼ inch deep with a sharp knife. Coat the brisket with 1/2 cup of brown sugar glaze and bake in a very hot 500 oven for a few minutes to set the glaze. Do not let the glaze burn or char. Remove the brisket from the oven. Surround the corned beef with the cooked vegetables and serve with a small amount of the pan liquid. To serve, slice the corned beef across the grain, 1/4 inch thick.
Brown Sugar Glaze
- 1/3 cup brown sugar
- 1/4 teaspoon salt
- 1 teaspoon dry mustard
- 2 tablespoons bourbon
- 1 pinch ground cloves
- 1 tablespoon water
Mix all ingredients together in a small bowl and reserve for glazing corned beef.
Old Fashioned Bread Pudding
I gave this recipe to a former neighbor when we moved to another state. She called me the day after St. Patrick's Day to tell me the recipe worked miracles for her. Try it....you'll like it.
- 3 Tablespoons butter or margarine, melted
- 3/4 cup sugar
- 2 cups milk
- 3 large eggs
- 2 teaspoons vanilla extract
- 3 (1-inch thick) French bread slices, torn into small pieces
Drizzle butter into an 8-inch square pan. whisk together sugar and next 3 ingredients in a large bowl. Stir in bread. Spoon mixture into pan. Bake at 350 for 15 minutes; stir. Bake 35 more minutes or until pudding is set.
This recipe is so easy to make and tastes so good. You can top with lemon or caramel sauce or leave it plain.