Honey Mustard Corned Beef and Cabbage

🕒 Prep: 30 min
🔥 Cook: 4 hours
🍽 Serves: 6
★★★★★
Be the First to Review!

Honey Mustard Corned Beef and Cabbage is a delightful twist on the classic comfort dish, perfect for cozy family dinners or festive gatherings. The combination of tangy mustard and sweet honey brings out the best in the tender corned beef, while the hearty vegetables round out this satisfying meal.

Ingredients for Honey Mustard Corned Beef and Cabbage

Corned Beef Brisket: The star of the dish, this cut is brined and seasoned, providing a robust flavor base. Honey: Adds a touch of sweetness that balances the savory and tangy notes. Dijon Mustard: Introduces a zesty kick that complements the honey. Apple Cider Vinegar: Gives the glaze a bit of acidity to cut through the richness. Cabbage: A classic pairing that absorbs flavors beautifully. Carrots: Provide natural sweetness and vibrant color. Red Potatoes: Creamy and hearty, they soak up the juices wonderfully. Onion: Adds depth and aromatic quality. Beef Broth: Enhances the overall beefy flavor. Bay Leaves: Infuse the dish with subtle herbal notes. Salt and Pepper: Essential for seasoning and balancing flavors.

Tips & Tricks

  • Trim excess fat from the brisket before cooking for a leaner dish.
  • Use a meat thermometer to ensure the brisket is perfectly cooked. Aim for around 195°F (90°C) for optimal tenderness.
  • If you prefer a more pronounced mustard flavor, increase the Dijon by a tablespoon.

Serving Suggestions

This dish pairs wonderfully with a side of crusty bread to soak up the delicious glaze. For a fresh contrast, consider serving with a simple green salad or some sautéed greens like spinach or kale.

Frequently Asked Questions

Can I use a slow cooker instead of an oven?
Yes, you can! Adjust the cooking time to 7-8 hours on low heat in a slow cooker.
Is there a substitute for apple cider vinegar?
White wine vinegar or rice vinegar can be used as alternatives.
How can I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the meat.

Honey Mustard Corned Beef and Cabbage Recipe Walkthrough

First, preheat your oven to 325°F (165°C). While that's warming up, mix together your honey, Dijon mustard, and apple cider vinegar in a small bowl. This will be your glaze, and trust me, it’s a game-changer. Next, place your corned beef brisket in a large roasting pan and pour the glaze over it, making sure it's well-coated. Now, arrange the cabbage, carrots, potatoes, and onion around the brisket. This makes it a true one-pan wonder.

Pour the beef broth and water into the pan, which will help cook everything evenly and infuse more flavor. Toss in the bay leaves, and don't forget a good sprinkle of salt and pepper. Cover the pan tightly with foil—this helps everything cook evenly and keeps the beef moist. Pop it in the oven for 3 hours. In the last 30 minutes, remove the foil to allow that glaze to caramelize beautifully.

Once it's done, let the corned beef rest for about 10 minutes before slicing. This helps the juices redistribute, making every bite tender and juicy. Serve it up with those deliciously cooked veggies and any remaining glaze drizzled on top.

Why You'll Love This Recipe

  • A flavorful twist on a traditional dish.
  • The honey mustard glaze is both sweet and tangy, enhancing the beef's natural flavors.
  • It's a one-pan meal that simplifies cleanup.
  • Perfect for St. Patrick's Day or any cozy night in.

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

Step-by-step 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.

Ratings and Comments

Thank you for your rating!