"We enjoyed this recipe on St Patrick’s Day!"
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pounds corned beef brisket
cup orange juice
cup packed brown sugar
teaspoon whole grain mustard
Sliced cabbage, potatoes and carrots for roasting
Cover the corned beef with water and add seasoning packet. Simmer for about 3 hours until meat is tender. Reserve 2 tablespoons of the cooking liquid . Remove the brisket from the pot and discard the cooking liquid.
Preheat the oven to 350 degrees. Arrange vegetables in a single layer on a roasting pan. Drizzle with olive oil. Sprinkle with salt and pepper.
Place the corned beef in the roasting pan on top of the vegetables. Apply glaze liberally over the top of the entire corned beef. Place corned beef and vegetables in the oven. Glaze the corned beef every 10 minutes for 30 minutes .
Remove the corned beef from the oven and set on the counter to rest for 15 minutes. Turn on the broiler and continue to roast the vegetables until they start to brown, about 5-10 minutes.
Slice the corned beef against the grain. Serve over roasted vegetables. Drizzle with the glaze.
484 kcal per serving
29 g per serving