Corned Beef Brisket with Stir-Fried Cabbage
sweet red bell peppers
Place corned beef in a dutch oven and add water to cover.
Cover tightly and simmer for 3 to 4 hours or until the meat is tender.
Shortly before serving, heat oil in a large skillet over medium high heat.
Add cabbage and red pepper, stir-fry for 5 minutes.
Reduce heat to medium low, cover and continue cooking 5 minutes.
Stir sugar, vinegar, caraway seeds and salt into cabbage and continue cooking and stirring for 2 minutes.
Place brisket, fat side up, on a broiler-safe serving platter so the surface of the meat is 3 to 4 inches from the heat.
Brush melted jelly over brisket, broil 5 minutes or until the brisket is glazed.
Carve the brisket diagonally across the grain into thin slices and serve with cabbage.