Corned Beef Brisket with Cabbage

By ldelmas

Ingredients

• 3 lb. corned beef brisket,1small onion, chopped,2cloves garlic, minced,2 bay leaves,1cup maple-flavored or pancake syrup,1/2cup yellow mustard,1Tbsp. KRAFT Prepared Horseradish,1head cabbage, cut into wedges

Preparation

Step 1

PLACE meat in large saucepan; top with onions, garlic and bay leaves. Add enough water to cover all ingredients; cover with lid. Bring to boil; simmer on medium-low heat 1 hour. Drain, reserving meat in pan. Remove and discard bay leaves.

ADD enough fresh water to saucepan to cover meat; cover with lid. Bring to boil; simmer on medium-low heat 2 to 3 hours or until meat is tender.

HEAT oven to 350ºF. Remove meat from pan, reserving liquid in pan; place meat in shallow baking pan. Mix syrup, mustard and horseradish; spoon half over meat. Reserve remaining syrup mixture for brushing onto cooked meat.

BAKE 20 min., brushing frequently with remaining syrup mixture. Meanwhile, add cabbage to reserved liquid in saucepan; cook 8 to 10 min. or until tender.

PLACE meat on platter; drizzle with pan drippings. Serve with cabbage.
To Double;Prepare as directed, using a 6-lb. corned beef brisket and doubling all remaining ingredients. Makes 24 servings