Sweet Glazed Corned Beef and Cabbage

Ingredients

• 1 corned beef or brisket (3 - 4 lbs.)
• 1/2 yellow or white onion (slice the onion thinly crosswise and use 3 of the slices)
• 1 bay leaf
• 1 stalk celery sliced
• 4 – 6 cups shredded green cabbage (optional)
• 5 Tbsp. ketchup
• 1 Tbsp. Dijon mustard
• 3 Tbsp. red wine vinegar
• 1/3 cup brown sugar
• 1 Tbsp. butter or margarine
• Creamy horseradish sauce or spicy mustard for serving

Instructions

1. 1
   Put the beef into a Dutch oven or other large pot and cover it with cold water, with about 2 inches of water over the meat. Bring it to a boil over medium-high heat. Add the onions, bay leaf and celery to the water, and simmer it gently, partially covered, for 2 1/2 – 3 hours, until the beef is tender (it will pull apart easily). The meat will SHRINK. Check the water level periodically, and if you need to, add boiling water to keep the meat covered.
2. 2
   After about 2 hours and 15 minutes, add the cabbage to the pot with the meat, and preheat the oven to 350 degrees. Combine the ketchup, mustard, vinegar, sugar and butter or margarine in a small saucepan and bring it to a boil. Simmer it for 1-2 minutes, and then remove it from the heat. (Meanwhile, start the potatoes.)
3. 3
   Drain the meat and vegetables and return them to the pot. Spoon the ketchup mixture evenly over the meat and bake it for about 10 minutes, until the edges turn brown. Slice the meat across the grain into thin slices and serve it with the vegetables in the pot.
4. 4
   Slow Cooker directions: On the bottom of the slow cooker, scatter 8 small red potatoes (and a bag of baby carrots, if desired). Place the corned beef on top with the onion slices, celery, cabbage and bay leaf. Cover with water as above and cook on High 6 hours or Low 10-12 hours. Remove the corned beef from the crock pot and put it in a baking pan. Finish it as above.