Glazed Corned Beef And Cabbage

• 1 corned beef brisket with spice packet (2-1/2 pounds)
• 1 medium head cabbage, cut into wedges
• 1 pound small red potatoes, halved
• 2 tablespoons honey
• 1 tablespoon thawed orange juice concentrate
• 2 teaspoons Dijon mustard
• 1/4 cup butter, cubed
• 2 to 3 tablespoons prepared horseradish
• 2 tablespoons chopped green onion
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

1. Place brisket and contents of spice packet in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until meat is tender.
2. Place cabbage and potatoes in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 25-30 minutes or until tender, adding more water to pan if necessary.
3. Transfer the brisket to a broiler pan. Combine glaze ingredients; brush over beef. Broil 4-6 in. from the heat for 3-4 minutes or until beef is glazed. Thinly slice across the grain.
4. In a small microwave-safe bowl, combine the sauce ingredients. Cover and microwave on high for 30-45 seconds or until butter is melted. Drizzle over cabbage and potatoes.

packet, head cabbage, red potatoes, honey, orange juice, mustard, butter, horseradish, green onion, salt, pepper

Taken from www.tasteofhome.com/recipes/glazed-corned-beef-and-cabbage/ (may not work)