Glazed Corned Beef & Steam Fried Cabbage

Glazed Corned Beef

(6-8 servings)

Ingredients:

1 cup Apricot Preserves

¼ cup Light Brown Sugar

2 tbsp. Soy Sauce

4 ½ lb. Corned Beef, rinsed

1 cup Water

Directions:

In a small bowl combine the apricot preserves, light brown sugar and soy sauce.  Set aside and start working with the corned beef.

Coat a roasting pan or other large pan with non-stick cooking spray.  Place the piece of corned beef in the pan and add the water.  Tightly seal with foil and bake in a pre-heated 350 degree oven for 2 hours.  Remove from oven and drain all liquid.  Baste the corned beef with apricot mixture and then return to the oven uncovered for an additional 25 to 30 minutes or until tender.  You can baste the corned beef several times with the apricot mixture during the final cooking time.  Remove the corned beef again and cover loosely with foil and let rest 10 to 15 minutes before slicing across the grain and serving.

Note:               Corned beef is usually made from the brisket cut of beef.  This is

                           the most common type of corned beef.  However, you can find

                           it also made from the beef round roast.

Note:                Corned beef is the traditional St. Patrick’s Day meat.  It is usually

                           served with cooked potatoes, carrots and cabbage.

Ideas for Future Efforts

___________________________________________________

___________________________________________________

___________________________________________________

___________________________________________________

___________________________________________________

Steam Fried Cabbage

(6-8 servings)

Ingredients:

1 tbsp. Butter

2 cups Chicken Broth

1 large head Green Cabbage, coarsely chopped

To taste Salt & Black Pepper

Directions:

In a 3 to 5 quart covered sauté pan, bring the butter and broth to a boil.  Add the cabbage to the liquid and combine.  Reduce the temperature to simmer and cover.  Continue cooking for about 45 minutes or until cabbage is tender.  Season with salt and pepper and serve.

Note:               This cabbage dish goes well with the “Glazed Corned Beef”

                           recipe.  Just add potatoes and carrots to make a traditional

                           St. Patrick’s Day meal.

Ideas for Future Efforts

___________________________________________________

___________________________________________________

___________________________________________________

___________________________________________________

___________________________________________________