A brown sugar and maple glaze on corned beef adds a sweet and spicy kick to your St. Patrick’s Day dinner.
By Amy Casey
As someone who is constantly testing, tweaking, and altering recipes, Brown Sugar and Dijon Glazed Corned Beef and Cabbage with Red Potatoes is one recipe that I dare not change. My Irish husband requests that I do not tamper with his favorite meal from his homeland. Not that his homeland is Ireland; he is actually from the suburbs of Chicago. But he is Irish all the same.
I typically thought that the traditional Irish dinner of boiled corned beef, cabbage, red potatoes, and carrots lacked flavor. Over the last 20 years, my recipe has evolved, and I inject flavor by adding sauerkraut to the simmering corned beef and adding a sweet and spicy glaze on top. With the addition of a loaf of Spotted Dog, dinner is complete.
And there are usually leftovers which make my Irish husband very, very happy.
- 4 lbs corned beef
- 1 (28 ounce) can sauerkraut
- 1½ pounds small red potatoes
- 1 pound green cabbage, cut into 5 wedges
- 6 carrots, peeled and cut in 2 inch pieces
- ⅓ cup brown sugar
- 3 tablespoons Dijon mustard
- Place corned beef, fat side up in a large stock pot and cover with water. Add the pickling spices if they were included with the corned beef and sauerkraut. Cover and simmer over low heat until beef is tender when pierced with a fork about 31/2 hours. Add the potatoes, cabbage, and carrots and continue simmering for an additional 45 minutes.
- Preheat oven to 425 degrees. Line a baking sheet with foil and place the cooked corned beef fat side up. Leave the vegetables in the pot while the corned beef is in the oven.
- In a small bowl, combine the Dijon mustard and brown sugar. Spread the mixture over the top and sides of the corned beef. Bake in oven for 15 - 20 minutes, or until the the sauce begins to caramelize. Remove from the oven, cover, and let rest for 5 minutes.
- Transfer the corned beef to a cutting board and slice against the grain. Place on a platter and surround with the potatoes, cabbage, and carrots.