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| A traditional Irish dinner |
As someone who is constantly testing, tweaking, and altering recipes, Brown Sugar and Dijon Glazed Corned Beef and Cabbage is one recipe that I dare not change. The Irish Husband requests that his homeland's meal not be tampered with. 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 The Irish Husband very, very happy.
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| Brown Sugar and Dijon Glazed Corned Beef and Cabbage with Red Potatoes |
Brown Sugar and Dijon Glazed Corned Beef and Cabbage with Red Potatoes
serves 5 with leftovers
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 in 2 inch pieces
1/3 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.
13 comments:
I have never made corned beef and was thinking of trying it in the crockpot. However, your recipe looks so delicious, I'm going to use it instead. Great timing.
I make Corned beef about twice a year but never thought to put a glaze on. Since I just bought some corned beef I am going to make it this way...well maybe minus the horseradish(not a favorite-at.all.) Thanks again for sharing recipes I want to re-create.
Thanks,
Tiffany S.
arlene - I have not tried it in the crock pot, but this way has always worked for me.
anonymous - no horseradish in the recipe so you are in luck!!
I love the thought of a glaze on it. I'll have to try it the next time I prepare corned beef for us.
leftovers would be wonderful in reubens. I must make some corned beef!
I meant Sauerkraut...I think I'm losing it:=)
Tiiffany S.
so delicious! happy st. patricks day!
Wonderful recipe! We ended up not using sauerkraut or dijon mustard. Instead of the dijon we used 2 tbs yellow mustard, 1 tbs spicy brown, 1 tbs honey and some onion/garlic powder.
The glaze was absolutely delicious! We're definitely going to make brisket this away many times a year.
Oh man! How did I miss this one? And I am one FB with you! We did have corned beef and I got lazy and threw in a bag of coleslaw- preshredded cabbage in the pot. Easy and good. Hope you had a great night. Have yet had my Guinness shake, it has been a busy week. I really need an Alice like the Brady Bunch.
I made this tonight minus the vegies as I just wanted the corned beef out of the recipe. I slow cooked the corned beef in a slow cooker at an hour for each pound. When fork tender, I followed the rest of the recipe for cooking in the oven with glaze. Gosh was it good. My family of three ate about 5 lbs of corned beef (uncooked weight) in one sitting. Another excellent recipe!
Megan - sounds like a great variation to me.
Robin Sue - I have got to try the Guinness shake!
Barb - so glad you liked my recipe. I really think it makes corned beef that much better.
That glaze is genius! Here's what I did:
Day 1: simmer beef in 16 oz guiness 3 hrs. Put in fridge overnight.
Night 1: take cooking juices, skim, and put in slow cooker, along with potatoes, roughly cut mirepoix, and cabbage. Set on low. Sleep.
Day 2, 6-8 hrs later: off with the slow cooker, and follow yummy glaze instructions. Lovely-ness. Thanks!
sarah86 - thanks! the glaze does add that little something extra to corned beef. and thanks for your directions/recipe.
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