Corned Beef & Cabbage
1 package Abeles & Heymann's corned beef deckel
1 onion, peeled and cut into eights
1 carrot, peeled and cut into chunks
1 tablespoon pickling spice
2 bay leaves
1 tablespoon sugar
1 1/2 teaspoon kosher salt
1 small head cabbage, cut into wedges
1/2 cup apricot jam
3 tablespoons whole grain mustard
2 tablespoon bourbon
2 tablespoons honey
2 cloves garlic, minced
2 tablespoons light olive oil
kosher salt and pepper, to taste
Remove the corned beef from the packaging and wash well. Add to a large pot along with the onion, carrot, pickling spice, bay leaves, sugar, and salt. Fill the pot with water so that the corned beef is covered by 2 inches. Bring the mixture to a boil, lower the heat and simmer for 2-3 hours, or until the corned beef is fork-tender (a fork should slide through very easily).
While the corned beef is cooking, prepare the glaze. In a medium bowl, combine the jam, mustard, bourbon, honey, and garlic. Line a baking sheet with parchment paper.
Remove the corned beef from the pot (discard the stock and vegetables) and preheat the oven to 425 degrees.
Transfer the corned beef to the baking sheet and place the cabbage wedges around it. Brush the corned beef and cabbage with the glaze and drizzle the cabbage with oil. Season the cabbage with salt and pepper.
Roast for 25 minutes. Slice and serve.
Contributed by @busyinbrooklyn