Where you lucky enough to get "Corned Beef and Cabbage" on St. Patrick's Day? If not, the stores are still full of Beef Briskets, and they are simple to cook. As you know I'm not a fan of boiled veggies . Once again I have kicked it up a notch , and the "Boiled Dinner" is even tastier. The traditional Corned Beef dinner is were you boil the corned beef for several hours. Then adding in the potatoes and carrots and cabbage at the end. I still boil the Corned Beef and the cabbage, but I put a really wonderful glaze on the Corned beef, potatoes and carrots. The flavors are so much better than boiling everything together. So heres how...........................


One package corned beef ( I get a large one. They shrink, plus make great sandwiched later. )
!/2 or a full head of cabbage
3 peeled and cut up potatoes
3 carrots peeled and cut

1/2 cup orange marmalade
1/4 cup whiskey (or apple juice)
1/8 tsp. ground nutmeg
3 Tbs. Dijon Mustard

Follow directions on package to cook corned beef. Keeping in mind it takes several hours to cook. So put it on early in the day. When corned beef is fork tender remove from water, making sure you keep the liquid the corned beef was boiled in. Prepare carrots and potatoes and roast in a 400 oven until tender. While the veggies roast prepare the glaze by combining all ingredients, bring to a boil and reduce by a 3rd. Bring to boil the liquid you cooked the corned beef in. Slice your cabbage thinly and put in water. (don't over cook the cabbage. It will become mushy) When veggies are close to done. Place the corned beef in the middle of the veggies spreading glaze over corned beef and veggies. Place back in the oven until all are nicely glazed and bubbling. To serve slice corned beef. On each plate pile on caggabe. Top with glazed corned beef and veggies.

Bon Appetite, Peggy

The Lavender Apple