Braised Corned Beef & Cabbage

Method

Directions

1. 1
   Preheat the oven to 300°F.
2. 2
   Place the corned beef in an oven-proof casserole or roasting pan. Add the 1/2 cup water seasoned with parsley flakes, onion flakes, peppercorns, and bay leaf. Cover with foil or a tight-fitting lid.
3. 3
   Braise in the oven for 3.5-4 hours. Remove the corned beef to an oven-proof serving platter.
4. 4
   Add the prepared vegetables to the meat broth, cover, and cook until tender, about 15-20 minutes.
5. 5
   While the vegetables cook, glaze the top of the corned beef with a mixture of 1 cup brown sugar and 2 tablespoons mustard.
6. 6
   Return the meat to the oven until the vegetables are done and the meat registers at least 145°F internally.
7. 7
   Move the meat to a cutting board and let it rest at least 3 minutes before carving.
8. 8
   Arrange the cooked vegetables around the platter of carved glazed corned beef. Serve immediately, with creamed horseradish if desired.