Louisville Magazine

MAR 2013

Louisville Magazine is Louisville's city magazine, covering Louisville people, lifestyles, politics, sports, restaurants, entertainment and homes. Includes a monthly calendar of events.

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food & drink Brown Sugar and DijonGlazed Corned Beef and Cabbage With Red Potatoes 4 pounds corned beef 1 large onion, quartered 1 package sauerkraut, drained 1�� pounds small red potatoes 1 pound green cabbage, cut into 5 wedges 6 carrots, peeled and cut into 2-inch pieces ��/3 cup brown sugar 3 tablespoons Dijon mustard Place the corned beef, fat side up, in a large stockpot and cover with water. Add whatever pickling spices are included with the corned beef. Add the onion quarters and the sauerkraut. Cover and simmer over low heat until the beef is tender when pierced with a fork, about three hours. Add the potatoes, cabbage and carrots and continue simmering for an additional 30 to 40 minutes. Preheat the oven to 425 degrees. Line a baking sheet with foil and place the cooked corned beef fat side up on it. Leave the vegetables in the pot while the corned beef is in the oven. In a small bowl, combine the Dijon mustard and brown sugar. Spread the mixture over the top and sides of the corned beef. Bake for 15 to 20 minutes, or until the sauce begins to caramelize. Remove from the oven, cover and let rest for fve minutes. Transfer the corned beef to a cutting board and slice against the grain. Place on a platter and surround with the potatoes, onions, cabbage, sauerkraut and carrots. Serves six. Illustrations by Carrie Neumayer 3.13 LOUISVILLE MAGAZINE 10 3

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