That sounds great. Thanks

Corned Beef

I am making my corned beef dinner a little differently this year, I saw this recxipe vonv one vof myv recipe sites and it got rave reviews so I thought I'd give it a try. I will leave out the glaze and use vone3 vcup of water and vone dcup of apple cider

1 boneless corned beef brisket (3.5 to 4 lbs)
6 garlic cloves, pealed (I crushed mine as well)
2 teaspoons whole black peppercorns
2 cups water
6 tablespoons butter
1 cup thinly sliced green onion, including white and green parts
1⁄2 cup prepared horseradish sauce
1⁄2 teaspoon ground black pepper
1⁄4 teaspoon salt
1 head green cabbage, cored, cut into 6 wedges (1 to 1.5 lbs)
1 1⁄2 lbs small red potatoes, cut in half
glaze
2 tablespoons orange marmalade
2 teaspoons dijon-style mustard


Directions
Position oven racks in upper and lower thirds of oven.Heat oven to 350°F Place corned beef brisket in roasting pan, sprinkle garlic and peppercorns (*and seasoning packet if desired). Add water, cover tightly with aluminum foil. Braise in upper third of oven for 3 to 3.5 hours or until brisket is fork tender.
Meanwhile place butter, green onions, horseradish, ground pepper and salt in glass measuring cup. Microwave on high 1 to 2 minute or until butter melts, mix well. Place cabbage wedges on half of baking sheet and potatoes on other half (when I double this recipe I put the cabbage on a baking sheet and the potatoes on their own baking sheet). Drizzle horseradish-butter mixture over vegetables, turning cabbage and tossing potatoes to coat. Cover with aluminum foil. Roast in lower third of 350°F oven with brisket for 55 minutes. Uncover vegetables, continue roasting 15 to 20 minutes or until vegetables are tender and begin to brown.
Combine glaze ingredients in a small bowl. Remove cooked brisket from roasting pan, place on rack in broiler pan so surface of brisket is 3 to 4 inches from heat. Brush glaze over brisket, broil 2 to 3 minute or until glaze is bubbly and beginning to brown.
Carve brisket diagonally across grain into thin slices.

Funny. I just bought a corned beef yesterday. My husband doesn't eat the cabbage but will eat the corned beef and carrots/potatoes. I will give this recipe a shot. I like the idea of roasting the vegies rather than boiling them. Part of his objection to the cabbage is that he will eat it fresh but dislikes cooked vegies unless very al dente. Thanks for a great recipe. I was running out of ideas for dinner.

OH, I forgot. My son came over for his first lesson on baking bread. Turned out well and I sent him home with lots of baking aides (bread bags, a quick read thermometer, tea cloth, two cutting boards, SAF yeast from my freezer, etc) He works nights and his wife doesn't cook but he loves to try new things which he takes for his 'lunch.' Said he found a really good lamb chop recipe. He has eaten balut (raw duck eggs) among other things. He worked in Korea, Afghanistan and Japan for a time. Plus being in Hawaii for five years and is pretty open to trying new things. Course he won't touch liver or squid but does like sushimi. As a child he was a meat and potatoes eater like his father but outgrew it.

A balut is a half hatched duck egg. google them and click on images. I don't think I'm going to try them.

That's right. I had forgotten the 'half hatched" part. Yuk

I am not really a finicky eater, but that sort of thing just freaks me out.

Thanks for that recipe, Frank. Since I am Irish, I will give that a try.

I never quite aquired a taste for corned beef, love the cabbage though. Boiled, raw or fried.

Mine has about one more hour to go. Smells heavenly. I am making Provencal Socca bread with carmelized onion on top to go with it. Irish? French? What the heck. A good wine will blend anything.

No corned beef & cabbage here -- but I AM making Rueben (or is it "Reuben" - I can never remember the right spelling) sandwiches tomorrow.

Definitely not planning to try "balut," either -- I've seen them eat those things on "Survivor."

update on my recipe. to be honest the corn beef came out good but I think boiling it on the stove top is better BUT the veggies came out much better than simply boilng them'

I always just boil my corned beef on the stove then I add my Brussels sprouts in the same water very near the end of the cooking time. One pot meal!

Have to admit that I prefer using my pressure cooker also. Somehow the corned beef wasn't as infused with the flavor that the pressure cooker seems to impart. The vegies were nice though. I am so used to soggy cabbage and slightly over cooked potatoes that I guess I am too old to change now.

I don't know about the soggy potatoes but I like my cabbage or Brussels sprouts ready well boiled or I guess you could call them soggy!

I did try roasting Brussels sprouts this winter and liked them a whole lot more than when they are boiled. I actually thought I hated BSs. Not any more. I just hated the way I cooked them.

Smiles,
Lyn

After brussel sprouts have gone through a frost in the fall, they are even better. Seems they get sweeter to me.

I love Brussels sprouts, even over cooked. But my favorite way to prepare them is to thinly slice them and sate or stir fry them with some onion and garlic...and sometimes a lit of bacon. I've served them that way to many who adamantly disliked Brussels sprouts, and turned them around.

Neal ...

I'll try them that way. I often do something similar with cabbage. I wonder why I never thought to do it with the Brussels sprouts.

I eat a lot of vegetables that I thought I would never eat again after I left home. We ate what was put in front of us. That was not negotiable. Most of the veggies were boiled beyond recognition. No wonder I didn't like them much.

Your recipe sounds like something I'd like to try.

Smiles,
Lyn

Lyn, I was inspired by dish I had at a nice restaurant in Lexington, warm Brussels sprout salad with manchego cheese, pancetta, and pine nuts, lightly dressed with Balsamic. Oh was that ever delicious! The spouts fall apart and look like a chiffonade- very attractive dish too.

I grew up disliking so many veggies for the same reason, either canned or cooked to a mush, or both. I thought I hated peas for the longest time, then came around to liking frozen peas okay. But then last year I grew them, just blanched in salted water and buttered, and realized I LOVE them!