Glazed Corned Beef and Cabbage

This tender meat is topped with a simple, tangy glaze that is so tasty. Leftovers make excellent Reuben sandwiches.

TOTAL TIME: Prep: 3-1/2 hours Bake: 25 min. + standing. YIELD: 8 

Ingredients

• 1 corned beef brisket with spice packet (4 to 5 pounds, trimmed)
• 1 large onion, quartered
• 1/3 cup pickling spice
• 2 sticks cinnamon
• 1 large head green cabbage

Glaze:

• 1/4 cup butter, cubed
• 1 cup packed brown sugar
• 2 tablespoons of molasses
• 2 tablespoons prepared mustard
• 2 teaspoons prepared horseradish

Directions

Place corned beef and contents of seasoning packet + 1/3 cup pickling spice and cinnamon sticks in a Dutch oven or Stock pot; cover with water. Add onion and bring to a boil. Reduce heat; cover and simmer for total of 3 hours(after2 hours flip the beef)then cook for another hour or until meat is tender.

Remove beef and reserve liquid. Place beef in a greased shallow roasting pan.

In a small saucepan, melt butter over medium heat. Stir in the remaining ingredients. Cook and stir until sugar is dissolved. Brush over beef.

Bake, uncovered, at 350° for 20 minutes. Let stand for 10 minutes before slicing.

While beef is in oven, clean and quarter a large head of cabbage. Place cabbage quarters in the same pot beef was cooked in with the reserved liquid. DO NOT BOIL. Cook at a low simmer until cabbage can be pierced with a fork easily(about 10-15 minutes) Remove to a platter.