• Corned Beef & Cabbage with a Tangy Glaze

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    Corned Beef & Cabbage with a Tangy Glaze
    Prep: 30 min Cook: 3 hours Servings: 8
    by Foodiewife
    397 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


    Rinse and drain the brisket.
    In either a Dutch oven or slow cooker, cover the brisket with water and empty the spice packet.
    Cook at a very low simmer for 50 minutes per pound, or in a slow cooker for 6-8 hours.
    Preheat the oven to 350F and remove the brisket into a foiled lined baking pan.
    Whisk the glaze ingredients and brush all over the brisket.
    Bake for about 20 minutes.
    While the glaze bakes, add the potatoes, carrots and onion and cook on medium-high until fork tender-- about 20 minutes.
    In the last 5 minutes, add the cabbage quarters on time and cover. Cook the cabbage until it's slightly tender, but not overcooked.
    Optional: Turn the broiler to high and broil the brisket for a minute or two, so the glaze will "set".
    Slice the brisket and serve with the vegetables.

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