Glazed Corned Beef on a Bed of Caramelized Cabbage with Root Vegetables
Serves 4 to 6.
Note: Much of this can be prepared up to 6 hours in advance. Cover and refrigerate the corned beef until it's to be completed. Cover the cabbage and gently reheat just before serving. Remember to reserve the broth. From Diane Rossen Worthington.
• 1 (4-lb.) corned beef
• 2 tbsp. olive oil
• 1 tbsp. unsalted butter
• 2 leeks, light green and white part, cleaned and thinly sliced
• 1 medium cabbage, core removed, thinly shredded
• Salt and freshly ground black pepper
• 1/4 c. whole grainy Dijon mustard
• 1/4 c. apricot preserves
• 1/2 tsp. light soy sauce
• 6 medium carrots, peeled and cut into 2-in. pieces
• 2 parsnips, peeled and cut into 2-in. pieces
• 8 to 10 small unpeeled white or red potatoes
• 2 tbsp. finely chopped Italian parsley
Place the corned beef, along with any pickling spices that come with it, in a pot and cover with cold water. Bring to a boil and then reduce the heat to a low simmer and cook for about 4 hours or until fork-tender. (Think about 1 hour for each pound.) Remove from the pot, drain and place on a baking sheet. Reserve the broth.
Meanwhile, heat the oil and butter in a large skillet on medium heat. Add the leeks and saute about 7 to 10 minutes, or until nicely softened and lightly browned. Add the cabbage and toss with the leeks, cover and cook for about 10 more minutes or until starting to soften.
Remove the cover, turn up the heat to medium-high and continue cooking until the cabbage is wilted and beginning to caramelize. Add salt and pepper, about 1/2 cup of the corned beef broth and cook until the cabbage is moist but no liquid remains. Season to taste. Reserve. (If making in advance, refrigerate the corned beef until cool and then cover and refrigerate until ready to reheat. Also cool the cabbage, cover and refrigerate. Gently reheat just before serving. Remember to keep the reserved broth because you will need it.)
Preheat the oven to 375 degrees.
To make the glaze: In a small bowl combine mustard, apricot preserves and soy sauce. Spoon evenly over the cooked corned beef. Bake the meat until the glaze is bubbling and brown, about 20 minutes. Place on a carving board; let rest 10 minutes. Slice the corned beef across the grain into 1/4-inch slices.
While the corned beef is in the oven, add the carrots, parsnips and potatoes to the broth and bring to a boil; reduce the heat to medium and simmer for about 15 minutes or until the vegetables are tender when pierced with a fork.
To serve: Spoon the cabbage/leeks on a platter. Arrange the drained carrots/parsnips/potatoes around the side. Place the corned beef slices on top of the cabbage. Spoon a bit of the broth on top, garnish with parsley and serve immediately.
Nutrition information per each of 6 servings:
Calories 795 Fat 48 g Sodium 2,410 mg
Carbohydrates 47 g Saturated fat 15 g Calcium 150 mg
Protein 44 g Cholesterol 210 mg Dietary fiber 9 g
Diabetic exchanges per serving: 3 vegetable, 2 bread/starch, 5 high-fat meat, 1 ½ fat.