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Classic Corned Beef and Cabbage Recipe with Easy Mustard Glaze

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A comforting Irish-American classic featuring tender corned beef simmered with cabbage and root vegetables, finished with a tangy mustard glaze for a fresh twist.

Ingredients

Scale
  • 3 to 4 pounds corned beef brisket (with spice packet)
  • 8 cups water (enough to cover brisket)
  • 1 large yellow onion, peeled and quartered
  • 4 to 5 garlic cloves, smashed
  • 3 medium carrots, peeled and cut into chunks
  • 4 medium Yukon Gold or red potatoes, halved or quartered
  • 1 medium head green cabbage, cut into wedges
  • 2 bay leaves
  • 1 tablespoon whole black peppercorns
  • Mustard Glaze:
  • 1/4 cup Dijon mustard
  • 2 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons melted butter

Instructions

  1. Rinse the corned beef brisket under cold water to remove excess brine and pat dry with paper towels.
  2. Place the brisket in a large stockpot or Dutch oven. Add the onion, garlic, bay leaves, peppercorns, and enough water to cover the meat (about 8 cups). Bring to a boil over medium-high heat, then reduce to a gentle simmer.
  3. Cover and simmer the brisket for 2.5 to 3 hours, or until fork-tender, skimming any foam or fat from the surface occasionally.
  4. About 30 minutes before the brisket is done, add the carrots and potatoes to the pot.
  5. When the meat and root vegetables are nearly tender, add the cabbage wedges on top. Cover and cook for another 15 minutes until the cabbage is tender but still slightly crisp.
  6. While the cabbage cooks, whisk together Dijon mustard, brown sugar, apple cider vinegar, and melted butter in a small bowl until smooth and glossy.
  7. Remove the brisket from the pot and place on a cutting board. Brush the mustard glaze generously over the top. Let the meat rest for 10 minutes.
  8. Slice the brisket against the grain into 1/4-inch thick slices.
  9. Arrange the sliced corned beef on a platter with cabbage, carrots, and potatoes. Drizzle any leftover glaze over the vegetables or serve on the side.

Notes

Rinse the corned beef before cooking to reduce saltiness. Add hot water if broth reduces too much during simmering. Rest the meat before slicing to keep it juicy. Slice against the grain for tenderness. The mustard glaze can be made ahead and stored refrigerated.

Nutrition

Keywords: corned beef, cabbage, mustard glaze, Irish recipe, comfort food, slow simmer, brisket, root vegetables

Find it online: https://evabake.com/classic-corned-beef-and-cabbage-recipe-with-easy-mustard-glaze/