Instantly cook the perfect St. Patrick's Day meal

Get into the St. Patrick's Day spirit with a traditional corned beef recipe.

Jackie Madill from the Washington State Beef Commission shows us how to create a hearty Irish dish perfect for the upcoming holiday.

DIJON-GLAZED CORNED BEEF WITH SAVORY CABBAGE AND RED POTATOES:

Ingredients:

• 1 boneless Corned Beef Brisket with seasoning packet (3-1/2 to 4 pounds)
• 6 cloves garlic, peeled
• 2 teaspoons whole black peppercorns
• 2 cups water
• 6 tablespoons butter
• 1 cup thinly sliced green onions, including white and green parts
• 1/2 cup horseradish
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1 head green cabbage, cored, cut into 6 wedges (1 to 1-1/2 pounds)
• 1-1/2 pounds small red-skinned potatoes, cut in half

Glaze:

• 2 tablespoons orange marmalade
• 2 teaspoons Dijon-style mustard

Instructions:

1. Position oven racks in upper and lower thirds of the oven. Heat oven to 350°F. Place Corned Beef Brisket in roasting pan; sprinkle garlic, contents of seasoning packet and peppercorns around and over brisket. Add water; cover tightly with aluminum foil. Braise in the upper third of 350°F oven 3 to 3-1/2 hours or until brisket is fork-tender.
2. Meanwhile, place butter, green onions, horseradish, ground pepper and salt in glass measuring cup. Microwave on HIGH 1 to 2 minutes or until butter melts; mix well. Cover and refrigerate 2 tablespoons for use in Rustic Corned Beef & Potato Bake. Place cabbage wedges on 1 half of baking sheet and potatoes on the other half. Drizzle remaining horseradish-butter mixture over vegetables, turning cabbage and tossing potatoes to coat. Cover with aluminum foil. Roast in lower third of 350°F oven with brisket 55 minutes. Uncover vegetables; continue roasting 15 to 20 minutes or until vegetables are tender and begin to brown.
3. Combine glaze ingredients in small bowl. Remove brisket from roasting pan; place on rack in broiler pan so the surface of brisket is 3 to 4 inches from heat. Brush glaze over brisket; broil 2 to 3 minutes or until glaze is bubbly and beginning to brown.
4. Carve brisket diagonally across the grain into thin slices. Serve with potatoes with cabbage.

Find more St. Patrick's Day recipes here.

Social media: @wabeef

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This segment brought to you by Washington State Beef Commission.