Beef Brisket with Cabbage

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Beef Brisket with Cabbage

1 corned beef brisket
1 onion, chopped
2 cloves garlic, minced
2 bay leaves
1 cup maple-flavored or pancake syrup
1/2 cup yellow mustard
1 tbs horseradish sauce
1 head cabbage, cut into wedges

Place meat in large saucepan.  Top with onions, garlic and bay leaves. Add enough water to cover all ingredients.  Cover with lid. Bring to boil.  Simmer on medium-low heat 1 hour. Drain, reserving meat in pan. Remove and discard bay leaves.

Add enough fresh water to saucepan to cover meat. Cover with lid. Bring to boil.  Simmer on medium-low heat 2 to 3 hours or until meat is tender.

Heat oven to 350º. Remove meat from pan, reserving liquid in pan.  Place meat in shallow baking pan. Mix syrup, mustard and horseradish.  Spoon half over meat. Reserve remaining syrup mixture for brushing onto cooked meat.

Bake 20 min, brushing frequently with remaining syrup mixture. Meanwhile, add cabbage to reserved liquid in saucepan.  Cook 8 to 10 min or until tender.

Place meat on platter.  Drizzle with pan drippings. Serve with cabbage.  Serves 12

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