3 lb. corned beef brisket
1/2 cup chopped onion
2 cloves garlic, minced
2 bay leaves
1 medium head cabbage, cored, cut into wedges
1 cup maple-flavored syrup
1/2 cup KRAFT Pure Prepared Mustard
1 Tbsp. KRAFT Prepared Horseradish
Total time: 5 hr 45 min
1. Place meat in heavy saucepan with onion, garlic and bay leaves. Add water just to cover. Cover. Bring to boil. Reduce heat to medium-low; simmer 1 hour. Drain.
2. Cover with fresh water. Cover; simmer 2 or 3 hours or until meat is tender.
3. Remove meat from pan, reserving liquid in pan. Add cabbage to reserved liquid in pan until tender. Meanwhile, mix syrup, mustard and horseradish. Place meat in shallow baking pan; spoon 1/2 of the syrup mixture over meat.
4. Bake at 350œF for 20 minutes or until meat is well glazed, brushing frequently with remaining syrup mixture. Heat pan drippings; pour over meat. Serve with cabbage.