Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Corned Beef Brisket/mustard-glazed Vegetables Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 1

1 Corned beef brisket, 2 1/2
3 1/2 lbs.
8 Cup(s) Sliced cabbage, cut about
inch thick
1 Cup(s) Julienne carrot strips
3 Tablespoon(s) Margarine Or Butter, Melted
1 Tablespoon(s) Dijon mustard
1 Tablespoon(s) Parsley, chopped
3 Tablespoon(s) 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

Nutrition (calculated from recipe ingredients)
Calories: 3232
Calories From Fat: 2146
Total Fat: 238.4g
Cholesterol: 739.9mg
Sodium: 17223.1mg
Potassium: 5654mg
Carbohydrates: 55.3g
Fiber: 21.4g
Sugar: 28g
Protein: 210.8g

Scale this recipe to Servings [?]