Double R Ranch Corned Beef and Cabbage

Ingredients

• 1 Snake River Farms corned beef brisket
• 6 cloves garlic (peeled)
• 2 tsp whole peppercorn
• 2 cups water
• For Cabbage and Potatoes
• 6 tbsp butter
• 1 cup green onions (sliced white and green parts included)
• 1/2 cup horseradish
• 1/2 tsp ground black pepper
• 1/4 tsp salt
• 1 head cabbage (cored cut into 6 wedges)
• 1.5 pounds small red-skinned potatoes (cut in half)
• For Glaze
• 2 tbsp orange marmalade
• 2 tsp Dijon-style mustard

Instructions

1. DIRECTIONS
2. Position oven racks in upper and lower thirds of the oven. Heat oven to 350°F degrees
3. Place corned beef brisket in roasting pan, the sprinkle garlic and peppercorns around the brisket. Add water and cover brisket tightly with aluminum foil. Braise in upper third of oven for 3 to 3.5 hours or until brisket is fork tender.
4. Meanwhile, place butter, green onions, horseradish, ground pepper and salt into a glass measuring cup. Microwave on high for 1-2 minutes until butter melts. Mix well.
5. Place cabbage wedges on one half of a baking sheet and potatoes on the other half. Drizzle horseradish-butter mixture over vegetables, turning cabbage and tossing potatoes to coat. Cover with aluminum foil. Roast in lower third of the oven with the brisket for 55 minutes.
6. Uncover vegetables. Continue roasting for 15 to 20 minutes or until vegetables are tender and begin to brown.
7. Combine glaze ingredients in a bowl. Remove brisket from roasting pan and place on a broiler pan rack. Brush glaze over the brisket.
8. Broil the brisket so the meat is 3-4 inches from the burner for 2 to 3 minutes or until glaze is bubbly and beginning to brown.
9. Carve against the grain in thin slices. Serve with potatoes and cabbage.