Braised and Glazed Corned Beef With Roasted Root Vegetables Recipe

• 1 2 to 3 pound corned beef brisket
• 1 small head cabbage
• 4 medium carrots
• 4 medium yellow onions
• 4 large yukon gold potatoes
• 4 small turnips
• 3 tablespoons olive oil
• 1 tablespoon pickling spice
• 1 teaspoon dried thyme
• 1 bay leaf
• 2 tablespoons ginger preserves
• 2 tablespoons lemon marmalade
• Salt and pepper to taste

1. Place corned beef in a large soup kettle and cover with water.
2. Add the tablespoon of pickling spices, lots of freshly ground black pepper, a bay leaf and simmer for about an hour per pound, or until fork tender.
3. Quarter a small head of cabbage, leaving a bit of core on to hold things together and add to the braising beef pot for the last 1/2 hour of cooking.
4. Peel your root vegetables–traditionally potatoes, onions, carrots and turnips– cut in half or large chunks and toss with oil, salt and pepper and roast in a non-stick baking or roasting pan in a 350 degree oven until tender (about 40 minutes).
5. Shake the pan occasionally to ensure nothing sticks, and sprinkle with fresh or dried thyme when they come out of the oven. If you leave the root end intact on the onions, they will not fall apart when cooked.
6. For the glaze, mix equal amounts of ginger preserves and lemon marmalade, cover your cooked and well-drained corned beef brisket generously with the mixture and put in the 350 degree oven for 10-15 minutes.