Authentic Corned Beef and Cabbage

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   1.

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   Place the brisket with the seasoning packet (comes in the packaged corned beef) into a dutch oven and cover with water.

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   Make sure you include the juices from the package as well.

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   Bring to a boil then simmer for 2 1/2 hours with the lid half on.

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   2.

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   Line a jellyroll pan with foil.

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   Place brisket on foil.

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   Add several ladles of corned beef broth onto the pan.

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   This is what they call a wet bath.

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    3.

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    Combine the mustard and the brown sugar and dress the brisket with half of the mixture.

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    4.

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    Place brisket in heated oven of 275 degrees for 2 1/2 hours.

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    5.

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    Reglaze with remaining brown sugar/mustard mixture after first hour.

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    6.

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    Before pulling out the brisket, set oven on broil and broil brisket for 2-4 minutes to caramelize the top.

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    DO NOT LET IT BURN because it will want to!

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    Let stand for 15 mins before slicing.

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    7.

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    Add quartered cabbage to corned beef broth and simmer for 30 minutes or till cabbage is tender to the fork.

* Per serving · 4 servings · Values may vary.

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