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Glazed Corned Beef with Cabbage Wedges


In this recipe, corned beef brisket simmered then glazed and baked with potatoes and cabbage.


  • 1 corned beef brisket, about 6 to 9 pounds
  • 1/3 cup sugar
  • 1/4 cup currant jelly
  • 1 medium head cabbage, about 1 1/2 pounds
  • 1/4 pound salt pork or several slices bacon
  • 8 to 12 small potatoes, boiled
  • paprika and fresh minced parsley


In a large kettle or Dutch oven, cover corned beef with cold water. Simmer, covered, for 5 to 6 hours. Skim off excess fat frequently. Add boiling water as often as necessary as cooking liquid boils down. About 15 minutes before done, add sugar. Cool slightly then place corned beef in a broiler pan. Brusn currant jelly over the corned beef. Place under broiler for several minutes, until glazed.

Wash cabbage, cut into 8 wedges, and cook in kettle with salt pork or bacon for 15 to 20 minutes. Slice corned beef and arrange on platter, surrounded by cabbage wedges and potatoes. Sprinkle potatoes with a little paprika and parsley, if desired. Serves 4, with leftover corned beef. Use leftovers to make a corned beef casserole or Shepherd's Pie.

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