With St. Patrick's Day sneaking up on us, and Costco having a great sale on corned beef briskets, I decided to try a slightly unconventional recipe for corned beef and cabbage. I went to Tastespotting and searched for corned beef. Several different ideas popped up, but this one from the Closet Cooking blog looked both simple and delicious, so I decided to give it a try. I will DEFINITELY be making this again. Neither one of us could stop eating it! See the notes below for the (very) minor modifications I'll make next time.
- 1 2-pound corned beef brisket
- 3 Tablespoons Dijon mustard
- 1 Tablespoon honey
- 2 Tablespoons brown sugar, lightly packed
- 1 cabbage (cut into wedges)
- 2 carrots (peeled and sliced)
- 2 potatoes (peeled and cut in half)
- Place the corned beef along with the spices into a large pot and cover with water.
- Bring to a boil, reduce the heat and simmer, covered, until fork tender, about one hour per pound.
- Remove the beef from the water and pat dry, leaving the water in the pan. Place beef in a 9x13" glass baking dish.
- Mix the honey and mustard and brush onto the top of the beef.
- Sprinkle the brown sugar over the beef.
- Bake in a preheated 400F oven for 20-30 minutes, bringing it to broil for the last few minutes to caramelize the glaze.
- Meanwhile, place the vegetables in the pan with water and simmer until tender, about 20-30 minutes.
- Slice the the beef against the grain and serve with the vegetables.
I'll use more carrots next time, probably 4 or 5. I cut the potatoes a bit smaller than in half, because the potatoes I got were rather large. Otherwise, I have no changes to make. This glaze is simple but adds an amazing amount of flavor to the corned beef.