Glazed Corned Beef and Cabbage Recipe

Glazed Corned Beef and Cabbage Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

My mother was a wonderful cook who inspired me to experiment with recipes. This unique recipe features a Dijon mustard glaze on the corned beef, and a tangy horseradish sauce with the cabbage and red potatoes. The meal receives raves every time I serve it.

[X]

Rate Glazed Corned Beef and Cabbage Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Glazed Corned Beef and Cabbage Recipe

Prep: 20 min. Cook: 2-1/2 hours

Yield: 6-8 Servings

20 150 170

Ingredients

1 corned beef brisket with spice packet (2-1/2 pounds)
1 medium head cabbage, cut into wedges
1 pound small red potatoes, halved
DIJON GLAZE:
2 tablespoons honey
1 tablespoon thawed orange juice concentrate
2 teaspoons Dijon mustard
HORSERADISH SAUCE:
1/4 cup butter, cubed
2 to 3 tablespoons prepared horseradish
2 tablespoons chopped green onion
1/8 teaspoon salt
1/8 teaspoon pepper

Directions

Place brisket and contents of spice packet in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until meat is tender.
Place cabbage and potatoes in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 25-30 minutes or until tender, adding more water to pan if necessary.
Transfer the brisket to a broiler pan. Combine glaze ingredients; brush over beef. Broil 4-6 in. from the heat for 3-4 minutes or until beef is glazed. Thinly slice across the grain.
In a small microwave-safe bowl, combine the sauce ingredients. Cover and microwave on high for 30-45 seconds or until butter is melted. Drizzle over cabbage and potatoes. Yield: 6-8 servings.

Originally published as Glazed Corned Beef and Cabbage in Country Extra March 2006, p49