Serves 5
110 min
Corned Beef and Cabbage with Mustard Glaze
Recipe GLPRc05f81f55c83c2
A hearty main course featuring tender corned beef simmered with aromatic spices, then topped with a tangy-sweet mustard glaze. Sliced cabbage, carrots, and potatoes are roasted until caramelized and golden. The combination of spiced beef and glazed vegetables creates a rich, satisfying dish.
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Ingredients
3 lbs Corned beef brisket with spice packet
10 Whole cloves
¼ cup Hot sweet honey mustard
2 Tbsp Brown sugar
2 Tbsp Olive oil
1 Medium yellow onion, chopped
1 Garlic clove, minced
1 head Large head of cabbage, sliced into 3/8-inch to 1/2-inch slices
2 Carrots, cut into 1-inch pieces
1 lb New potatoes, quartered
Salt to taste
Directions
Remove the corned beef from its package and reserve the spice packet. Rinse the beef under cold water to remove surface salt if desired. Place the corned beef in a large pot and cover with water by about 2 inches. Add the reserved spice packet and 10 whole cloves. Bring to a boil, then reduce heat to low and simmer gently for 2.5 to 3 hours, until the beef is very tender and easily pierced with a fork.
While the beef simmers, preheat your oven to 425°F. Toss the sliced cabbage, carrot pieces, and quartered potatoes with 2 tablespoons olive oil, salt, and minced garlic. Spread on a large baking sheet in a single layer.
Roast the vegetables for 25 to 30 minutes, stirring halfway through, until they are golden brown and caramelized at the edges.
In a small bowl, stir together the hot sweet honey mustard and brown sugar until well combined to make the glaze.
When the corned beef is tender, carefully remove it from the pot and place it on a cutting board. Brush or rub the mustard-sugar glaze evenly over the top and sides of the beef.
Slice the glazed beef against the grain into ¼-inch to ½-inch thick slices. Arrange the sliced beef on a serving platter and top with the roasted vegetables. Serve immediately while warm.
