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Recipe Name: Dijon Glazed Corned Beef Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 6

2 1/2 Pound(s) Corned beef brisket, up to
3-1/2 lbs
Savory Cabbage with Red
Potatoes see recipe
2 Tablespoon(s) Honey
1 Tablespoon(s) Frozen orange juice
concentrate thawed
2 Teaspoon(s) Dijon mustard

In Dutch oven, place corned beef brisket and water to cover. Bring to
aboil; reduce heat to Low, cover tightly and simmer for 2 1/2-3 1/2
hoursor until tender.Meanwhile prepare Savory Cabbage and Red Potato
Casserole (Separaterecipe).Combine all grazle ingredients. Set
aside.Remove brisket from cooking liquid; trim fat from outer surface
ofbrisket, if necessary. Place brisket on rack of broiler pan so
surfaceof meat is 3-4 inches from heat. Brush glaze over brisket; broil
2-3minutes or until brisket is glazed.Carve brisket diagonally acriss
grain into thin slices. Serve withvegetables.Per 1/6 of Dijon Glazed
Corned Beef AND Savory Cabbage with RedPotatoes:417 calories, 111 mg.
cholesterol, 20 g. fat, 262 mg. sodium, 32 g.protein, 27 g.
carbohydrate.MC formatting by bobbi744@sojourn.comRecipe by: Lansing
State Journal - Associated Press Posted to MC-RecipeDigest V1 #514 by
Roberta Banghart <> on Mar 13,

Nutrition (calculated from recipe ingredients)
Calories: 502
Calories From Fat: 256
Total Fat: 28.4g
Cholesterol: 102.1mg
Sodium: 2326.1mg
Potassium: 1069.8mg
Carbohydrates: 30.7g
Fiber: 1.7g
Sugar: 19.7g
Protein: 29.9g

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