- 5 lbs. corned beef brisket
- 1 head cabbage
- 5 medium potatoes
- ¼ cup dry mustard
- 1 teaspoon dijon style mustard
- ¼ cup honey
- 3 tablespoons vinegar
- ⅔ cup ketchup
- 3 tablespoons brown sugar
ingredients
directions
1. Boil corned beef for about 2 hours. If the package contains seasonings, put them in. If not, use onion, celery, bay leaf and orange zest. |
2. Mix the sauce ingredients in a small pot, simmer for 5 minutes. Move beef to casserole pan or roaster with a cover, and cover with sauce. Reserve liquid. |
3. Bake in 350 deg F oven for 30-45 minutes, basting with sauce periodically. Boil potatoes and cabbage in reserved liquid like for any corned beef. Put together with beef just before serving. |
Categories
Beef, Entrees
