Description
A sweet and spicy brown sugar and Dijon glaze elevates this corned beef and cabbage dish, perfect for a flavorful St. Patrick’s Day dinner.
Ingredients
Units
Scale
- 4 lbs corned beef
- 1 (28 ounce) can sauerkraut
- 1 1/2 pounds small red potatoes
- 1 pound green cabbage, cut into 5 wedges
- 6 carrots, peeled and cut into 2-inch pieces
- 1/3 cup brown sugar
- 3 tablespoons Dijon mustard
- Pickling spices (if included with corned beef)
Instructions
- Place the 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, along with the sauerkraut.
- Cover and simmer over low heat for about 4 hours, or until the beef is tender.
- Preheat your oven to 350°F (175°C).
- In a small bowl, mix together the brown sugar and Dijon mustard to form a glaze.
- Remove the corned beef from the pot and place it in a roasting pan. Spread the glaze evenly over the top of the beef.
- Roast in the preheated oven for 30 minutes, or until the glaze is bubbly and caramelized.
- While the beef is roasting, add the red potatoes, cabbage wedges, and carrots to the pot with the cooking liquid. Simmer for about 20-25 minutes, or until the vegetables are tender.
- Slice the corned beef against the grain and serve with the cooked vegetables.
Notes
Leftovers make for a delicious next-day meal. Serve with a loaf of Spotted Dog for a complete Irish dinner. The sauerkraut adds a unique flavor to the simmering beef. Adjust the glaze to taste by adding more mustard for extra spice.
- Prep Time: 5 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Course
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 12
- Sodium: 1800
- Fat: 30
- Carbohydrates: 50
- Fiber: 8
- Protein: 45
- Cholesterol: 120