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For The Corned Beef:
Rub For A 4 lb. corned Beef:
2 Tbsp. brown sugar, packed
1 tsp. dry mustard
1/2 tsp. freshly ground black pepper
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/8 tsp. cayenne pepper
For The Glaze:
1/2 cup brown sugar, packed
2 Tbsp. soy sauce
1 Tbsp. Dijon mustard
1/2 tsp. cayenne pepper
1/2 tsp. dry mustard
1/2 tsp. ground ginger
1 large head of firm cabbage, outer leaves removed
1 lb. carrots washed and scrapped and cut into short pieces, about 2"
1 lb. red potatoes, quartered
Preheat the oven to 350*F.
Rub corned beef and massage over both sides. Pour 2 cups cold water into pan, (don't pour it over beef or rub will wash away). Cover tightly with foil.
Braise in oven 1 hour. After 1 hour remove brisked from pan and discard liquid. Return meat to pan, add 2 cups fresh water and cover. Braise another hour. After second hour, drain and replace water as done previously. Cover and braise a third hour.
Whisk together glaze ingredients, in a small bowl. Remove beef from the oven, raise heat to 450*F. Pour off liquid, brush on glaze. Return to oven, uncovered, 15 minutes. Let rest 10 minutes. Before slicing, find which way the grain runs, you'll be cutting against the grain. Hold beef steady with a carving fork. Then using a sharp slicing knife thinly slice beef against the grain. Thinner slices are more tender. Slicing at an angle on the bias cut.
To Cook The Vegetables:
Cut the cabbage in half then cut each half in halves, then cut them in half again, clean and peel the potatoes cut in halves then quarter. Clean and scrap the carrot, cut in 2 " pieces.
In dutch oven put about 6 cups water, 2 Tbsp. garlic powder, 4 chicken bouillon cubes, pepper to taste and pickling spices in a cheese cloth bag tie with cooking twine. Get water to a rolling boil add the potatoes get half done, add the cabbage and carrots cook until all are done, drain very well and lift out the cabbage gently and serve all vegetables with the corned beef.
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