An apricot-mustard glaze makes for an out-of this-world corned beef brisket. Using apricot jam is a short cut that makes effortless cooking seem gourmet.
Mini Meal Plans use the leftover main ingredient from one night's dinner to make an entirely different dinner another night. The Mini Meal Plan provides you the tools to formulate a personalized fabulous meal plan that works for you and your family. Visit the more than 40 other great Mini Meal Plan recipes at Mini Meal Plan: Cook Once.... Eat Twice.
If you have never made a traditional corned beef dinner, you will be pleasantly surprised at the ease in which you can execute a wonderful, filling and beautifully presented meal. Corned beef comes pre-seasoned, and a traditional cooking method for all of the items in a corned beef dinner are boiled, making this truly one of the easiest main courses to make. This recipe calls for baking the beef under a glaze after boiling, which adds a divine touch to the already tasty beef.
Reuben sandwiches are a great way to enjoy leftover corned beef. Served warm and tasty, they make a very satisfying meal. This meal plan even uses the leftover boiled potatoes to make potato salad to enjoy with your Reubens.
Apricot Mustard Glazed Corned Beef
Ingredients
- 5 lb. corned beef
- 3 lbs. potatoes
- 1 head cabbage
- 1 onion
- 4 T apricot preserves
- 4T horseradish-style mustard
- Butter and salt
Add corned beef to large pot and cover with water. Bring to a boil. Reduce heat to medium-low. Maintain at a simmer for 3 hours. Mix together apricot preserves and mustard. Remove beef from water and place in a baking dish, fat side down. Baste the top of the beef with half of the apricot mustard glaze. Bake at 350 F (175 C) for 35 minutes.
Add potatoes to a large pot, and cover with water. Boil for 15 minutes or until just fork tender. Remove from water, and season with butter and salt, to taste.
Bring another large pot ¾ of the way full with water to boil. Blanche cabbage and onion in boiling water for about 5 minutes. This will provide soft but firm cabbage. You can boil cabbage and onions longer if you prefer them mushy. Top cabbage with salt and or butter if desired.
Serve beef with potatoes and cabbage, and remaining apricot mustard glaze.
Reuben sandwiches are so delicious with homemade corned beef. And this glazed corned beef maintains its moisture as leftovers.
Reuben Sandwiches
Ingredients
- Leftover Corned Beef, thinly sliced
- Sauerkraut
- Swiss Cheese
- Bottled French or Thousand Island dressing
- Rye Bread
Place cheese, sauerkraut and beef on bread to make sandwiches. Lightly butter a warm pan and grill sandwiches over medium heat until cheese is melting and bread is toasted.
Potato Salad
Ingredients
- Leftover boiled potatoes
- 2 hard-boiled eggs, chopped
- 1 Tablespoon lemon Juice
- 1 teaspoon vinegar
- ¼ cup mayonnaise
- ¼ cup diced celery
- 3 tablespoons diced green onion
- 1 teaspoon mustard
- 1 teaspoon salt
- ½ teaspoon pepper
Stir potatoes in vinegar and lemon juice to coat. Mix in remaining ingredients. Stir well and chill for at least one half hour.
