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Glazed Corned Beef and Cabbage

 Glazed Corned Beef and Cabbage
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.
6-8 ServingsPrep: 20 min. Cook: 2-1/2 hours


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


  • 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

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Glazed Corned Beef and Cabbage (continued)

Directions (continued)

  • 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.