Glazed Corned Beef and Cabbage

Yield: Serves 8-10

4-5 pounds corned brisket of beef
20 peppercorns and 2 bay leaves OR spice packet that comes with the corned beef

2 Garlic cloves, peeled (optional) and/or onion cut in wedges

Cold water to cover

8 carrots, peeled and cut into large chunks
1 large head of dark green cabbage, cut into wedges
Chopped flat leaf parsley
Melted butter

Freshly Ground Black Pepper

Place the corned beef in a kettle, add the peppercorns and cold water, cover, bring to a boil and simmer at least 3 hours or until the meat is tender, skimming occasionally.  The corned beef brisket may be also be cooked fat side up in a slow cooker with the same seasonings and 1 ½  cups water for 5-6 hours on High setting or 10-12 hours on Low setting or until fork tender.  Remove meat, glaze and bake.

Strain the cooking liquid so that spices and any “scum” are removed.  Add carrots. Cook 15-20 minutes or until carrots are tender, but not overcooked. Add cabbage wedges during the last 10 or 15 minutes and cook just until tender.  Place the baked and glazed meat on a platter and surround with the vegetables. Blend parsley with melted butter and spoon over vegetables.  Sprinkle with freshly ground black pepper.  Serve with Sour Cream Horseradish Sauce.

Corned Beef Glaze

3 tablespoons packed brown sugar

1 ½ tablespoons soy sauce

1 ½ teaspoons dry mustard

1 teaspoon ground ginger

Preheat the oven to 350 F.  Mix the brown sugar, soy sauce, dry mustard and ground ginger together and spread over the coked brisket.  Bake until the topping has set and turned golden brown, about 15 minutes.  Let the brisket stand for 15 minutes before slicing thinly across the grain.

Sour Cream Horseradish Sauce

¾ c regular or light sour cream

2 tablespoons prepared white horseradish (or more!)

Salt and pepper

Buttery Leek Mashed Potatoes

We’re all familiar with garlic mashed potatoes.  For a twist on that winning combination of potatoes with vegetables in the “onion family,” use leeks which are milder and sweeter and provide a yummy rich flavor.

2 pounds potatoes (6 medium), preferably russet (baking) potatoes, peeled and cut into chunks

2 leeks, white and part of the light green part only, sliced and washed free of grit

3 Tablespoons salted butter

½-1 cup half and half or low fat milk or buttermilk

Salt and black pepper

Sauté leeks in butter and set aside.  Cook potatoes until tender and mash with sautéed leeks, cream or milk and salt and black pepper.  Keep warm until serving.