Ingredients Jump to Instructions ↓

  1. 3398 g boneless corned beef brisket with seasoning packet

  2. 6 cloves garlic, peeled

  3. 2 tsp. whole black peppercorns

  4. 2 cups water

  5. 6 tbsp. butter

  6. 1 cup thinly sliced green onions

  7. 1/2 cup prepared horseradish

  8. 1/2 tsp. pepper

  9. 1/4 tsp. salt

  10. 1 large head green cabbage, cored and cut into 6 wedges

  11. 680 g red potatoes, cut in half

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Place brisket in a large roasting pan. Sprinkle garlic cloves, seasoning packet and peppercorns over brisket. Add water to pan and cover tightly with foil. Braise 3 to 3 1/2 hours until brisket is fork tender. Meanwhile, combine butter, green onions, horseradish, salt and pepper in a small microwaveable bowl. Microwave 1 to 2 minutes until butter is melted. Stir mixture well. Place cabbage wedges on 1 side of a large sheet pan. Place potatoes on other half of pan. Drizzle horseradish mixture over vegetables, turning to coat. Cover vegetables with foil. Bake vegetables 55 minutes. Uncover and bake an additional 15 minutes until vegetables are tender and starting to brown. Carve brisket across the grain into thin slices. Serve with cabbage and potatoes.


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