Recipe: Corned Beef & Cabbage

[BamaLuver]

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Lucky Corned Beef & Cabbage

3 lb. Corned beef
¼ cup Creole mustard
¼ cup honey
¼ cup brown sugar
3 lb. Head cabbage
Salt & pepper to taste
½ cup sugar

Pre-heat oven to 400°F

Place corned beef into deep baking dish and cover with water. Cook for 2 ½ hours. Drain water off. Then take Creole mustard, brown sugar, and honey and mix well. Cover corned beef with half of the mixture. Place in refrigerator and cool for about 1 hour.

Place a 2 gallon pot on your stove and fill it with water, salt & pepper to taste and ½ cup of sugar. Then bring to a boil. Add chopped cabbage and cook until tender, about 45 minutes to an hour.

Then take cooked corned beef out of the refrigerator and slice thin. Place corned beef in to pot with cabbage to heat corned beef up for about 5 to 6 minutes. Drain water off and re-glaze corned beef with mustard mixture.

[Jack Bourbon]

I guess Creole mustard has spices similar to pickling spices. May be even better actually.

[Dr. Van Nostran]

Pardon my ignorance, but is that the same kind of corned beef from the deli section that goes in a Reuben sandwich? And if so, isn't it already cooked?

[bayoutider]

	Quote:	Dr. Van Nostran
	Pardon my ignorance, but is that the same kind of corned beef from the deli section that goes in a Reuben sandwich? And if so, isn't it already cooked?

The corned beef you buy for this dish has been pickled in brine and still needs cooking unless you like it very, very rare. The coarse salt pellets are called "corns" giving it the name.