Brown Sugar and Dijon Glazed Corned Beef and Cabbage with Red Potatoes
Recipe GLPRceb6a68ba090e5
A hearty, classic American dish featuring tender corned beef with a sweet and tangy brown sugar and Dijon mustard glaze, served alongside sauerkraut, cabbage wedges, carrots, and red potatoes simmered in a flavorful broth. The beef is slowly braised until fork-tender, then finished in the oven until the glaze caramelizes to a golden finish.
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Ingredients
4 pounds corned beef brisket
1 (28 ounce) can sauerkraut, drained
1½ pounds small red potatoes, left whole or halved if large
1 pound green cabbage, cut into 5 wedges
6 medium carrots, peeled and cut into 2-inch pieces
⅓ cup packed brown sugar
3 tablespoons Dijon mustard
Water for braising (about 8-10 cups)
Directions
Place the corned beef brisket fat side up in a large stock pot. Cover completely with cold water (about 8-10 cups). If pickling spices were included with your corned beef package, add them to the pot along with the drained sauerkraut.
Bring the water to a simmer over medium-high heat, then reduce to low heat. Cover the pot and simmer gently for approximately 4 hours, or until the corned beef is fork-tender and easily pierced.
About 35 minutes before the beef finishes cooking, preheat your oven to 350°F (175°C).
In a small bowl, whisk together the brown sugar and Dijon mustard until well combined and smooth to form a glaze.
Carefully remove the corned beef from the pot and transfer it to a roasting pan, reserving the cooking liquid in the pot. Spread the brown sugar-Dijon mustard glaze evenly over the top surface of the beef.
Roast the glazed corned beef in the preheated oven for 30 minutes, or until the glaze becomes bubbly and caramelized to a golden-brown color.
While the beef is in the oven, add the red potatoes, cabbage wedges, and carrot pieces to the pot containing the cooking liquid. Return to a simmer over medium heat and cook uncovered for 20-25 minutes, or until the vegetables are tender when pierced with a fork.
Remove the roasted corned beef from the oven and let rest for 5 minutes. Slice the beef against the grain into ¼-inch thick slices. Arrange the sliced corned beef on a serving platter and surround with the cooked vegetables and their broth. Serve hot.
