Servings: 4
Prep Time: 20 Min.
Cook Time: 3 Hrs.

+ 1 boneless corned beef brisket with seasoning packet (3-1/2 to 4 lb.)
+ 6 cloves garlic, peeled
+ 2 tsp. whole black peppercorns
+ 2 c. water
+ 6 Tbsp. butter
+ 1 c. thinly sliced green onions, including white and green parts
+ 1/2 c. horseradish
+ 1/2 tsp. ground black pepper
+ 1/4 tsp. salt
+ 1 head green cabbage, cored, cut into 6 wedges (1 to 1-1/2 lbs.)
+ 1-1/2 lb. small red-skinned potatoes, cut in half

Glaze:
+ 2 Tbsp. orange marmalade
+ 2 tsp. Dijon mustard

1. Position oven racks in upper and lower thirds of oven. Heat oven to 350°F. Place corned beef brisket in roasting pan; sprinkle garlic, contents of seasoning packet and peppercorns around and over brisket. Add water; cover tightly with aluminum foil. Braise in upper third of 350°F oven 3 to 3-1/2 hrs. or until brisket is fork-tender.
2. Meanwhile, place butter, green onions, horseradish, ground pepper and salt in glass measuring cup. Microwave on HIGH 1-2 min. or until butter melts; mix well. Cover and refrigerate 2 Tbsp. for Rustic Corned Beef & Potato Bake. Place cabbage wedges on 1 half of baking sheet and potatoes on other half. Drizzle remaining horseradish-butter mixture over vegetables, turning cabbage and tossing potatoes to coat. Cover with aluminum foil. Roast in lower third of 350°F oven with brisket 55 min. Uncover vegetables; continue roasting 15-20 min. or until vegetables are tender and begin to brown.
3. Combine glaze ingredients in small bowl. Remove brisket from roasting pan; place on rack in broiler pan so surface of brisket is 3 to 4 in. from heat. Brush glaze over brisket; broil 2-3 min. or until glaze is bubbly and beginning to brown.
4. Carve brisket diagonally across the grain into thin slices. Cover and refrigerate 1/2 of brisket (about 12 oz.) and 2 c. potatoes for Rustic Corned Beef & Potato Bake. Serve remaining brisket and potatoes with cabbage.

* This recipe is an excellent source of fiber, protein, vitamin B12, iron, selenium and zinc; and a good source of niacin and vitamin B6.

* Recipe Courtesy of The Beef Checkoff.

Calories: 568;   Total Fat: 34g;   Saturated Fat: 16g;   Cholesterol: 129mg;   Total Carbs: 44g;   Fiber: 9g;   Protein: 22g;   Sodium: 1344mg;