CORNED-BEEF BRISKET WITH MUSTARD GLAZED VEGETABLES

2 ½ - 3 ½ lb. Corned beef brisket    

Water

8 cups sliced cabbage                    

1 cup julienne carrot strips

3 tbsp. Butter, melted        

1 tbsp. Dijon-style mustard

1 tbsp chopped parsley

3 tbsp. Red currant jelly, melted

Place corned beef brisket in Dutch oven; add water to cover.  Cover tightly and simmer 2 ½ to 3 ½ hours or until meat is tender.  Twenty minutes before serving, bring 1 cup water to boil in large frying pan.  Add  cabbage and carrots; reduce heat, cover and simmer 15 to 20 minutes or until vegetables are tender crisp.  Pour off liquid.  Combine butter and mustard; add to vegetables tossing lightly to coat.  Sprinkle with parsley.  Place brisket, fat side up, on rack in broiler pan so surface of meat is 3 to 4 inches from heat.  Brush melted jelly over brisket and broil 5 minutes or until brisket is glazed.  Carve brisket across the grain into thin slices and serve with vegetables.

A corned beef brisket will yield three 3-ounce cooked servings per pound.