Irish Whiskey Marinated Corned Beef With Red Cabbage, Carmelized Onion and Apple Confit

1 (1½ to 2) pound lean beef brisket (make sure and use the flat cut or thin cut piece of the beef brisket) trimmed of visible fat
½ tablespoon salt
¼ cup brown sugar
1 teaspoon garlic powder
¼ to ½ teaspoon fresh ground pepper
Marinade:
¼ cup Irish or other whiskey
¼ cup soy sauce
4 cloves garlic, peeled and crushed
1 onion coarsely chopped
2 tablespoons pickling spice

Combine salt together with brown sugar, garlic powder, pepper and rub on to all sides of brisket. Combine marinade ingredients together pouring into a heavy zip lock bag. Add beef brisket and seal bag. Put bag in the refrigerator and marinate brisket at least overnight or for up to two days, turning over once.

Place brisket along with all of the marinade ingredients into a Dutch oven; add cold water to cover. Bring to boil over medium high heat. Skim any foam from top of cooking liquid and cover. Reduce heat to low and cook 2 ½ to 3 hours until meat is tender.

Remove meat from cooking liquids, allow to cool slightly then slice thinly and serve with Red Cabbage Caramelized Onion And Apple Comfit and Spicy Mustard Sauce.

Each 4-oz serving contains approximately 152 calorie; 8 grams total fat; 3 grams saturated fat; 59 milligrams cholesterol; 0 Carbohydrates; 0 dietary fiber; 18.5 grams protein; 45 milligrams sodium.

Traditional serving of corned beef 18 grams total fat per serving 200 calories

Red Cabbage, Caramelized Onion And Apple Comfit

Cooking spray, butter or olive oil

1 large yellow onion, thinly sliced

1/3 cup light bodied red or white wine

2 cups chopped tart/sweet apples

3 cups thinly shred red cabbage

¼ cup brown sugar

¼ cup Balsamic Vinegar

½ to ½ teaspoon salt

Lightly spray a medium sized nonstick skillet or sauté pan with cooking spray and heat on medium heat. Add onions to pan with red wine and vinegar. Place a round piece of foil over onions and reduce heat to medium low. Simmer gently until onions are tender and liquid has evaporated and formed a light glaze on the bottom of pan, about 10 minutes. If onions begin to stick or dry out add a little water or wine to pan.

Add cabbage, apples, brown sugar and vinegar to onions. Stirring gently, allow liquid from vinegar to dissolve brown sugar and de-glaze bottom of pan. Return foil to top of vegetables for another 3 to 5 minutes. If necessary, add a small amount of water to pan to keep vegetables from sticking and to also aid in the deglazing process. Add salt and continue to sauté mixture another 1 to 2 minutes or until caramel glaze cooks down and coats onions, cabbage and apples, also adding a small amount of additional water if necessary to keep vegetables from drying out.

(Remember that once the apples and cabbage begin to cook, they will release their natural moister and you want the vegetables to be glazed not sitting in liquid.) Remove from heat and serve or cover and set aside to keep warm until ready to serve.

Yield approximately 4 cups or 8 – 1/2 cup servings each at approximately 60 calories; 0.2 gram total fat; 0 cholesterol 17.5 grams carbohydrate; 1.5 grams fiber; 0.6 gram protein; 56 milligrams sodium.

Spicy Mustard Sauce

1/3 cup fat free sour cream

1/3 cup low fat mayonnaise

2 tablespoon spicy brown mustard with seeds

½ teaspoon white wine vinegar

½ teaspoon or more horseradish

pinch salt

Yield approximately ¾ cup or 12 1-tablespoon servings each at approximately 22 calories; 0.5 gram total fat; 0 saturated fat; 0 cholesterol; 3.3 grams total carbohydrate; 0 dietary fiber; 0.5 gram total protein; 116 milligrams sodium

Compare with traditional at 152 calories and 8 grams total fat per tablespoon.