Brown Sugar and Mustard Glazed Corned Beef with Vegetables
Active Time: 15 minutes
Total Time: 7 hours 30 minutes • Serves: 6
1 corned beef brisket with seasoning packet (about 3 to 3-1/2 pounds)
4 cups apple juice
2 cups water
4 medium gold potatoes (about 1-1/2 pounds), unpeeled and quartered
4 medium carrots, cut lengthwise in half, then crosswise into 2-1/2-inch pieces (about 2 cups)
2 small yellow onions, cut into wedges
1 small head green cabbage, cut into 8 wedges (secured with wooden picks, if needed)
3/4 cup packed Schnucks light brown sugar
1/4 cup Schnucks Dijon mustard
2 tablespoons refrigerated prepared horseradish
1. Line 13 x 9-inch metal baking pan with aluminum foil. In bowl of 7- to 8-quart slow cooker, combine seasoning packet, juice, water and corned beef. Cover and cook on high 6-1/2 to 7 hours or until carving fork pierced into corned beef shows very little resistance. Carefully transfer corned beef to prepared pan.
2. About 30 minutes before corned beef is finished cooking, in 5- to 6-quart saucepot, add potatoes, carrots and onions; arrange cabbage on top. Add enough water just to cover vegetables by 1 inch; cover and cook over medium-high heat 45 minutes to 1 hour or until vegetables are tender. Transfer 2 to 3 cups of hot cooking broth from slow cooker (when beef is removed) to vegetables for flavor while cooking.
3. Meanwhile, preheat oven to 400°F. In small bowl, stir brown sugar, mustard and horseradish into a paste; spread over top of corned beef. Bake 15 to 20 minutes or until glaze is bubbling and brown.
4. Transfer to cutting board and let stand 5 minutes. Thinly slice corned beef across the grain and serve with vegetables.
Each serving: about 853 calories, 34 g total fat (13 g saturated), 203 mg cholesterol, 2684 mg sodium, 80 g carbohydrate, 6 g fiber, 50 g sugars, 43 g protein