Corned Beef & Cabbage with a Tangy GlazePrep: 30 min Cook: 3 hours Servings: 8by Foodiewife397 recipes>
Who doesn't like to make Corned Beef & Cabbage around St. Patrick's Day? What makes this recipe just a little bit unique is that the brisket is slowly cooked (in a Dutch Oven or a Slow Cooker) in the liquid and spice packet. Once the brisket is removed, a tangy apple cider/brown sugar glaze is poured over it and it's baked, while the potatoes, carrots and onions cook in the liquid. The cabbage is added within the last 5 minutes, so it steams and doesn't become overcooked with mush. Serve with an optional side of extra apple cider vinegar for the cabbage.
- 1 3-pound flat-cut corned beef brisket
- 8 medium red potatoes, cut in half
- 8 carrots, peeled
- 2 large onions, cut into chunks
- 1 green cabbage, cored and cut into quarters
- For the glaze:
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 1 Tablespoon Cider Vinegar
- 2 teaspoons Dijon Mustard
Directions1.Rinse and drain the brisket.2.In either a Dutch oven or slow cooker, cover the brisket with water and empty the spice packet.3.Cook at a very low simmer for 50 minutes per pound, or in a slow cooker for 6-8 hours.7.While the glaze bakes, add the potatoes, carrots and onion and cook on medium-high until fork tender-- about 20 minutes.8.In the last 5 minutes, add the cabbage quarters on time and cover. Cook the cabbage until it's slightly tender, but not overcooked.9.Optional: Turn the broiler to high and broil the brisket for a minute or two, so the glaze will "set".
Leave a review or comment