Dijon-Glazed Corned Beef with Savory Cabbage and Red Potatoes

Just a wee bit o difference from the traditional for your St. Patty's Day Feast!!
(serves 4)

3&1/2 lbs. corned beef brisket (flat cut*) with seasoning packet
6 cloves of garlic
2 t. whole black peppercorns
6 T. Kerrygold butter (gotta use Irish butter!!*)
1 cup thinly sliced scallions
1/2 cup undrained horseradish from a jar
1/2 t. pepper
1/4 t. kosher* salt
1 head green cabbage (1&1/2 lbs.), cored and cut into 6 wedges
1&1/2 lbs. baby* red potatoes, halved
2 T. orange marmalade
2 t. Dijon mustard

Position oven racks in upper third and center of oven. Preheat oven to 350. Place beef in a roasting pan; sprinkle contents of seasoning packet, garlic, and peppercorns around and over beef. Add 2 cups of water, cover tightly with foil. Bake in upper third of oven 3-3&1/2 hours or until tender. Meanwhile, in a glass measuring cup, microwave butter, scallions, horseradish, and S&P on High 1-2 mins. until butter melts; stir. Place cabbage on one half of a rimmed baking sheet and potatoes on other half. Drizzle horseradish mixture over veggies, turning to coat; cover with foil. Roast, turning occasionally, in the center of the oven with beef 45-55 mins. until tender and starting to brown. Remove from oven; cover. Mix marmalade and mustard. Position over rack so top of beef is 3-4" from heat source; preheat broiler. Brush marmalade mixture over beef; broil 2-3 mins. or until browned. Place corned beef on a large serving platter and surround with potatoes and cabbage.

I leave you, Dear Readers, with the Traditional Irish Blessing:

"May the road rise to meet you,
May the wind be always at your back.
May the sun shine warm upon your face,
The rains fall soft upon your fields.
And, until we meet again,
May Gold hold you in the palm of His hand.

Have LOTS o FUN!! And, make sure you are wearing GREEN - cuz we are all Irish today.

Love,

MM