Corned Beef Glazed in Honey and Mustard Dinner with Cabbage by Closet Cooking
(makes 4+ servings)
Ingredients
  • 1 (3 pound) corned beef brisket with pickling spices
  • 3 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 2 tablespoons brown sugar
  • 1 cabbage, cut into wedges
  • 2 carrots, peeled and sliced into 1 inch pieces
  • 2 potatoes, peeled and cut in half
Directions for Stovetop
  1. Place the corned beef along with the pickling spices into a large pot, cover with water, bring to a boil, reduce the heat and simmer covered until tender, about 1 hour per pound, adding the vegetables for the last 2 hours.
  2. Place the beef in a baking pan, mix the honey and mustard, brush onto the beef and sprinkle on the brown sugar.
  3. Bake in a preheated 350F oven until the glaze is bubbling, about 20-30.
  4. Let it rest for 10 minutes, slice and serve with the vegetables.
Directions for Slow Cooker
  1. Place the corned beef along with the pickling spices into a slow-cooker/crock-pot, along with 2 cups water and cook on low until tender, about 8-10 hours, adding the vegetables for the last hour.
  2. Place the beef in a baking pan, mix the honey and mustard, brush onto the beef and sprinkle on the brown sugar.
  3. Bake in a preheated 350F oven until the glaze is bubbling, about 20-30.
  4. Let it rest for 10 minutes, slice and serve with the vegetables.
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