Glazed Corned Beef Brisket & Veggies

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 4 -5 lbs corned beef brisket (flat cut)
• 1 head cabbage, cut in four wedges
• 1 (1 lb) bag baby carrots
• 4 large potatoes, cut in four wedges, coated with
• olive oil
• 2 large onions, cut in four wedges, coat with
• olive oil
• 1 cup brown sugar
• 2 tablespoons prepared mustard
• 1 teaspoon ground cloves

Recipe

• 1 slow boil corn beef brisket about 3 hours or until fork tender along with spices that come normally packaged with the corn beef.
• 2 remove the cooked brisket and place it in a shallow baking dish lined with tin foil, fatty side up.
• 3 score the fatty side of the corn beef.
• 4 in a small bowl mix all the glaze ingredients together and spread on the scored brisket.
• 5 bake in hot oven 400 degrees approx 45 minutes or until the glaze bubbling has almost stopped.
• 6 in the mean time get a head start on the veggies.
• 7 the cabbage and carrots cooked in slow boiling water until firm tender.
• 8 the potato's and onions are placed on a cookie sheet lined with tin foil.
• 9 bake potato's and onions in hot oven 400 degrees 35 minutes, or until potatos and onions are fork tender.
• 10 season potato's and onions with kosher salt or seasoning salt and pepper while hot.
• 11 butter the hot cabbage and carrots if you wish.
• 12 suggestion.
• 13 arranged on a large platter with all the veggies surrounding the hot sliced corn beef, this always looks so appetizing-- enjoy!