Archive for March 24th, 2010

We are not big meat eaters. In fact, if we eat meat 5 times a year, that’s a lot. This recipe looked too good to take a pass on, so it became my one out of five meat dishes for the year! I used non-cured, no-nitrite/nitrate already-cooked corned beef from Trader Joe’s, so all I really had to do was make the sauce and heat it up in the oven. The sauce was excellent, and the sauteed cabbage was the perfect complement; I used turkey bacon in the cabbage, although next time, I think I would leave the bacon out altogether.

Apricot-glazed corned beef with sauteed cabbage (modified from original)

1 two-pound package of pre-cooked corned beef

1/2 cup apricot preserves

2 tablespoons brown sugar

2 tablespoons dijon mustard

2 tablespoons grainy mustard

Mix the apricot preserves, brown sugar, and mustards in a bowl. Place the beef in a baking pan and cover with 1/2 of the apricot glaze. Bake in  preheated 350 degree F oven until the glaze is bubbling, about 15 minutes. Let it rest for 10 minutes, then slice and serve with the remaining apricot glaze. Makes 4 servings.

Sauteed cabbage (modified from the original)

4 slices turkey bacon, cut into 1″ slices

1 onion, sliced

1/2 cabbage, thinly sliced

2 tablespoons cider vinegar

2 teaspoons sugar

salt and pepper to taste

Cook the bacon and set aside. Add the onion to the pan and a little oil, if necessary, and saute until very tender, about 7 – 10 minutes.

Add the cabbage, bacon, vinegar, sugar, salt, and pepper, and saute until the liquid disappears. Makes 4 servings.

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