Dijon-Glazed Corned Beef with Savory Cabbage and Red Potatoes
Position oven racks in upper and lower thirds of the oven. Pre-heat oven to 350 degrees
Place corned beef brisket in roasting pan, then sprinkle garlic and peppercorns around the brisket. Add water and cover brisket tightly with aluminum foil. Braise in upper third of oven for 3 to 3.5 hours or until brisket is fork tender.
Meanwhile, place butter, green onions, horseradish, ground pepper and salt into a glass measuring cup. Microwave on high for 1-2 minutes until butter melts. Mix well.
Place cabbage wedges on one half of a baking sheet and potatoes on the other half. Drizzle horseradish-butter mixture over vegetables, turning cabbage and tossing potatoes to coat. Cover with aluminum foil. Roast in lower third of the oven with the brisket for 55 minutes.
Uncover vegetables. Continue roasting for 15 to 20 minutes or until vegetables are tender and begin to brown.
Combine glaze ingredients in a bowl. Remove brisket from roasting pan and place on a broiler pan rack. Brush glaze over the brisket.
Broil the brisket so the meat is 3-4 inches from the burner for 2 to 3 minutes or until glaze is bubbly and beginning to brown.
Carve against the grain in thin slices. Serve with potatoes and cabbage.
