Glazed Corned Beef

By hmp13

Ingredients

• 5 lb. corned beef
• 3 lbs. potatoes
• 1 head cabbage
• 1 onion
• 4 T apricot preserves
• 4 T horseradish-style mustard
• Butter and salt

Preparation

Step 1

Add corned beef to large pot and cover with water. Bring to a boil. Reduce heat to medium-low. Maintain at a simmer for 3 hours. Mix together apricot preserves and mustard. Remove beef from water and place in a baking dish, fat side down. Baste the top of the beef with half of the apricot mustard glaze. Bake at 350 F (175 C) for 35 minutes.

Add potatoes to a large pot, and cover with water. Boil for 15 minutes or until just fork tender. Remove from water, and season with butter and salt, to taste.

Bring another large pot ¾ of the way full with water to boil. Blanche cabbage and onion in boiling water for about 5 minutes. This will provide soft but firm cabbage. You can boil cabbage and onions longer if you prefer them mushy. Top cabbage with salt and or butter if desired.