Glazed Corned Beef and Cabbage Recipe

5 1 2
Glazed Corned Beef and Cabbage Recipe
Glazed Corned Beef and Cabbage Recipe photo by Taste of Home
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Glazed Corned Beef and Cabbage Recipe

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5 1 2
Publisher Photo
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Cook: 2-1/2 hours
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Cook: 2-1/2 hours

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 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

  • 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 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
  1. 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.
  2. 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.
  3. 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.
  4. 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

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cutetoo User ID: 7213041 82740
Reviewed Apr. 18, 2014

"by far the best Corned beef I have ever made. Thank you!"

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