Well, we’re all thinking green about now, and Trader Joe’s inspired this one (yah, again). It’s corned beef with mustard apricot sauce, fingerling potatoes, and steamed cabbage. I don’t eat a lot of beef, but it’s ok to have once or twice a week, according to Dr. Oz and Dr. Shaffer (my really great chiropractor). TJ’s corned beef is uncured and very tasty! I approve of all the ingredients they used to make it. Here’s a picture of the wrapper, so you can find it. If you go this weekend I’m sure you won’t have a problem!
Fingerling potatoes are of the waxy variety, which means they are way lower on the glycemic index than russets. They’re only around 50-60! Here’s a great article about potatoes, their glycemic numbers, and their health benefits: http://www.drfranklipman.com/are-potatoes-that-bad/
Here’s the recipe:
3-4 Lbs Uncured Corned Beef
1/2 Cup Reduced Sugar Apricot Jelly (Trader Joe’s)
1/4 Cup Whole Grain Mustard
1 Lb Fingerling Potatoes
A Few Sprigs of Rosemary
1 Head of Cabbage, Chopped into Strips
Salt and Pepper to Taste
Place the corned beef, along with all of its juices, in a large dutch oven and cover with water. Place the lid on it and simmer for about 4 hours, until the beef is easily pulled apart with a fork. Meanwhile stir together the apricot preserves and mustard in a bowl…the amounts on this part are really up to you. Do what tastes good, and make as much as you think you’ll need. You may want to add a little water to thin it out, and if you want it warm heat it up in the microwave for about 30 seconds. Steam the fingerling potatoes with the rosemary, salt, and pepper until they are starting to become tender. Add the cabbage and continue to steam until both are very tender. You can do these separately if you want to.
When the meat is ready remove it from the heat and let it sit for a few minutes. Cut off the excess fat and serve it on top of the cabbage and potatoes. Top it all with the glaze and enjoy!