Corned Beef Brisket with Cabbage

Ingredients

• 2  bay leaves 
• 2.5 lb cabbage cut into wedges
• 3 lb corned beef brisket 
• 2 cloves garlic minced
• 1 Tbsp horseradish prepared kraft
• 0.5 cup heinz mustard yellow
• 1 small onion chopped
• 1 cup pancake syrup 

Equipment

• frying pan
• sauce pan
• oven
• baking pan

Directions

1. Place meat in large saucepan; top with onions, garlic and bay leaves.
2. Add enough water to cover all ingredients; cover with lid. Bring to boil; simmer on medium-low heat 1 hour.
3. Drain, reserving meat in pan.
4. Remove and discard bay leaves.
5. Add enough fresh water to saucepan to cover meat; cover with lid. Bring to boil; simmer on medium-low heat 2 to 3 hours or until meat is tender.
6. Heat oven to 350F.
7. Remove meat from pan, reserving liquid in pan; place meat in shallow baking pan.
8. Mix syrup, mustard and horseradish; spoon half over meat. Reserve remaining syrup mixture for brushing onto cooked meat.
9. Bake 20 min., brushing frequently with remaining syrup mixture. Meanwhile, add cabbage to reserved liquid in saucepan; cook 8 to 10 min. or until tender.
10. Place meat on platter; drizzle with pan drippings.
11. Serve with cabbage.