Corned Beef & Veggies With Apple & Brown Sugar Glaze

May 11, 2023May 11, 20230 1
Corned Beef & Veggies With Apple & Brown Sugar Glaze - A Hearty Meal for Any Occasion
in Main

Prep

20 min

Cook

3 hours

Ready In

3 hours 20 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

4 lbs corned beef brisket
water ( To Cover )
1 tablespoon mixed whole pickling spices , tied in cheesecloth
1 cup apple jelly
3/4 cup brown sugar
2 tablespoons prepared mustard
2 tablespoons ketchup
1 teaspoon ground cloves
1/2 cup sweet pickle juice
1 lb small red potato ( about 1-inch round )
1 lb baby carrots
4 parsnips , sliced into 2-inch chunks
2 turnips , sliced into 2-inch chunks
4 sweet onions , peeled and quartered ( Vidalias or Peruvian Sweets )
1 large head cabbage , cut into quarters ( preferably savoy )

Nutrision Information

Servings Per Recipe
8
Calories
615
Sugar
36g
Fat
21g
Corned beef is a popular dish that is typically associated with St. Patrick’s Day, but it can be enjoyed any time of year. This recipe for Corned Beef & Veggies With Apple & Brown Sugar Glaze adds a sweet twist to the classic dish, making it a perfect meal for any occasion. The dish is easy to customize to your preferences - you can add more or less vegetables depending on what you like, and the glaze can be adjusted to be sweeter or more savory as desired. Overall, this dish is a great option for a hearty family meal or a celebratory dinner with friends.

Instructions

1.In a large pot, place corned beef brisket with enough water to cover. Add pickling spices and bring to a boil. Reduce heat to medium-low and let simmer for 2 hours.
2.Preheat oven to 350°F (175°C).
3.In a saucepan, combine apple jelly, brown sugar, mustard, ketchup, ground cloves, and sweet pickle juice. Cook over low heat, stirring frequently, until glaze is melted and bubbly.
4.In a large roasting pan, arrange red potatoes, baby carrots, parsnips, turnips and quartered sweet onions around the corned beef. Brush half of the apple and brown sugar glaze over the corned beef and vegetables.
5.Roast for 30 minutes and then brush remaining glaze over the corned beef and vegetables. Add cabbage to the pan and continue to roast for an additional 30 minutes or until the corned beef is fork-tender.
6.Let the corned beef rest for 10-15 minutes before slicing and serving with the vegetables and pan juices.

PROS

Corned beef is a hearty and flavorful main dish that can be enjoyed year-round.
The apple and brown sugar glaze adds a sweet and tangy flavor to the dish, while the vegetables make it a complete meal.

CONS

Corned beef can be high in sodium, so it should be enjoyed in moderation as part of a balanced diet.
The dish is also relatively time-consuming to make, so it may be best reserved for special occasions.

HEALTH & BENEFITS

Corned beef is a good source of protein, iron, and vitamin B12. The vegetables in this dish provide a variety of vitamins and minerals, including vitamin C, folate, and potassium. However, the high sodium content in corned beef can be problematic for those with high blood pressure or heart disease.

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