Honey Mustard Corned Beef and Cabbage
A unique twist on the classic corned beef and cabbage, this recipe features a sweet and tangy honey mustard glaze, perfect for a delicious and savory meal. Ideal for St. Patrick’s Day or a cozy family dinner.
Prep time: 30 minutesCook time: 4 hoursServes: 6
Ingredients
3 lbs corned beef brisket
1/4 cup honey
1/4 cup Dijon mustard
2 tbsp apple cider vinegar
1 medium cabbage, cut into wedges
4 large carrots, peeled and cut into 2-inch pieces
6 small red potatoes, halved
1 large onion, quartered
2 cups beef broth
1 cup water
2 bay leaves
Salt and pepper to taste
Instructions
1. Preheat oven to 325°F (165°C).
2. In a small bowl, whisk together honey, Dijon mustard, and apple cider vinegar.
3. Place corned beef brisket in a large roasting pan. Pour honey mustard mixture over the brisket, ensuring it’s evenly coated.
4. Add cabbage, carrots, potatoes, and onion around the brisket in the pan.
5. Pour beef broth and water into the pan. Add bay leaves and season with salt and pepper.
6. Cover the pan with foil and bake in preheated oven for 3 hours, or until the corned beef is tender.
7. Remove foil for the last 30 minutes to allow the glaze to caramelize.
8. Let the corned beef rest for 10 minutes before slicing. Serve with vegetables and remaining glaze.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
To reheat, place slices of corned beef and vegetables on a microwave-safe dish and heat in the microwave for 2-3 minutes or until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
