Shelly's Recipe

GLAZED CORNED BEEF AND CABBAGE

Category: Brisket/Cornbeef

Corned Beef:
4 lbs corned beef brisket
2 cloves garlic
1 tbsp pickling spice
1 tbsp whole peppercorns

Cabbage:
1 tbsp butter
1 tbsp vegetable oil
1 large Savoy cabbage, shredded
1 onion, chopped
1 tbsp fresh ginger, grated
1 tbsp sugar
1/2 tsp salt
1 tbsp tomato sauce
1/3 cup vegetable stock

Glaze:
1/3 cup Hoisin sauce
1/4 cup honey
3 tbsp soy sauce
1/2 tsp ginger

8 medium potatoes
Butter
Panko breadcrumbs
Vegetable oil

Corned Beef: In a large stew pot, combine water, brisket, garlic, pickling spices and peppercorns. Bring to a boil, reduce heat, and simmer for about 2 hours.

Cabbage: Heat oil and butter in a large heavy saucepan. Add shredded Savoy cabbage, ginger, and onions and cook on high heat for 8-10 minutes, stirring constantly.

Season with salt and sugar. Pour tomato sauce and chicken stock over the mixture, bring liquids to boil, and simmer for about 20 minutes or until all the liquids are gone and the cabbage just begins to soften but still a little crispy.

Glaze: In a small bowl, mix Hoisin sauce, honey, soy sauce, and ginger together.

Potatoes: Boil whole unpeeled potatoes in salted water. Drain and cool. Preheat the oven to 350. Remove brisket from cooking liquid, and place fat side up in a baking dish. Spread the Hoisin-Honey Glaze all over the brisket. Bake corned beef uncovered for about 30 minutes. Serve with cabbage.