The recipe for this one comes from Kevin at Closet Cooking.
One of my favorite blogs. Such a great recipe! Definitely a keeper! I
used a flat-cut corned beef brisket and small potatoes, cut in half. The recipe is so good, I've made it again and again since that first blog party of Kathleen's back in 2009!
Corned Beef Glazed in Honey and Mustard with Cabbage
adapted by There's Always Thyme to Cook
Source: Kevin at Closet Cooking blog
Printable Recipe
1 2-pound corned beef brisket, flat cut
3 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons brown sugar
1 cabbage (cut into wedges)
4 carrots (peeled and sliced)
3 potatoes (peeled and cut in half)
Place the corned beef along with the spices into a large pan and cover with water.
Bring to a boil, reduce the heat and simmer, covered, until fork tender, about 1 hour per pound.
Remove the beef from the water and pat dry, leaving the water in the pan.
Mix the honey and mustard and brush onto the top of the beef.
Sprinkle the brown sugar over the beef.
Bake in a preheated 400F oven for 20-30 minutes bringing it to broil for the last few minutes to caramelize the glaze.
Meanwhile, place the vegetables in the pan with water and simmer until tender, about 20-30 minutes.
Slice the the beef again the grain and serve with the vegetables.
Happy St. Patrick's Day and thanks for another great party, Kathleen!
Corned Beef Glazed in Honey and Mustard with Cabbage
adapted by There's Always Thyme to Cook
Source: Kevin at Closet Cooking blog
Printable Recipe
1 2-pound corned beef brisket, flat cut
3 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons brown sugar
1 cabbage (cut into wedges)
4 carrots (peeled and sliced)
3 potatoes (peeled and cut in half)
Place the corned beef along with the spices into a large pan and cover with water.
Bring to a boil, reduce the heat and simmer, covered, until fork tender, about 1 hour per pound.
Remove the beef from the water and pat dry, leaving the water in the pan.
Mix the honey and mustard and brush onto the top of the beef.
Sprinkle the brown sugar over the beef.
Bake in a preheated 400F oven for 20-30 minutes bringing it to broil for the last few minutes to caramelize the glaze.
Meanwhile, place the vegetables in the pan with water and simmer until tender, about 20-30 minutes.
Slice the the beef again the grain and serve with the vegetables.
Happy St. Patrick's Day and thanks for another great party, Kathleen!
My mouth is watering for corned beef...it is one of my favorite meals.
ReplyDeleteBlarney bubbles, LOL!
Can I please go celebrate at your place; looks so good.
ReplyDeleteRita
I don't like corned beef but that one looks amazing!
ReplyDeletewow it looks delicious and with a lovely color
ReplyDeleteThis sounds great, I've never finished the CB with a glaze like that! I'd love to try it:@)
ReplyDeletePerfectly cooked beef Carol!
ReplyDeleteIt is looking delicious here at your place! I like a mustard glaze on my corned beef too! Lovely!
ReplyDeleteWhat would St. Patrick's Day be without corned beef and cabbage. Yours looks delicious of course. I have never had a honey mustard glaze before, but I would certainly give it a try.
ReplyDeleteWhat beautiful corned beef. Unfortunately hubby doesn't like it, so there will be none a my house!
ReplyDeleteI printed this! I am going tp try this recipe.
ReplyDeleteI never added mustard before...thanks..
Now that looks like a filling plate...delicious! I'll bring the dessert...
ReplyDeleteYum! What an interesting twist to an old favorite! I've never used a glaze of any kind & your mustard one sounds delish, Carol.
ReplyDeleteThanks for sharing it!
Happy St. Patty's Day, a wee bit early,
Rett
I'd forgotten Kathleen does this....she's the perfect one to do it too! I am not a big corned beef fan, but made it for my husband all the time. Unusual to have a glaze on it, Carol. Looks wonderful!
ReplyDeleteLove corned beef!
ReplyDeleteI still haven't bought a corned beef for this weekend! I'm not sure I love it better when it's first made with cabbage and veggies like this or using the leftovers for Reuben sandwiches. I'll have to give Kevin's recipe a try when I do make it.
ReplyDeleteCorned beef was a staple in my house every St. Patricks Day when I was a kid. This recipe brings back fond memories. It looks so delicious!
ReplyDeleteMmmm--your corned beef really looks good and so do the veggies! Linda
ReplyDeleteLove the Blarney bubbles! I've used Kevin's recipe, and it is a winner!
ReplyDeleteWith that brown sugar honey mustard glaze. that has to be soooooo good! I haven't ever made corned beef and hadn't planned on it this year either; however, after seeing this recipe, I think I may have to take advantage of those corned beef sales this week after all. Yum, Carol!
ReplyDeleteMmmmmmmmm...your corned beef, cabbage and potatoes looks sooooo good, Carol!! I wish I had some right now. Happy Saint Patrick's Day!
ReplyDeleteI am so glad it wasn't Lucky Charms! :)
ReplyDeleteIt looks great! I will have my crowd Sat. for ours. I think I like Ribens better than the meal!
Thanks so much for taking part in the crawl, Carol! Wouldn't be the same without you!
Love the bubbles! I have my corned beef ready to cook for the weekend. Yours looks great. I tried Cathy's from Wives with Knives last year and it was so good I plan to do it again. Yummy good!
ReplyDeletesounds delicious! Happy SPD~
ReplyDeleteI have a short cut, I use pressure cooker!(LOL) But I did cook it one time in a cast iron pot low fire and almost overnight, it was delicious!
ReplyDeleteI should try this with the glaze.
Hi Carol! That honey mustard glazed corned beef looks downright drool-worthy! I love a new twist on the classics and the veggies that go with a St. Pat's dinner are my all time favorite combo. Stopping by from Kathleen's party and newly following on Pinterest, Bloglovin' and GFC. Have a great week and a grand St. Patrick's Day!
ReplyDeleteI will use this glaze with the corned beef this weekend. Sounds delish!
ReplyDeleteHopefully no one will read this, but I have to confess, I've never, ever, had corned beef, although the simple honey/mustard sauce might change all that. Delish!
ReplyDeleteI love the way you finished this off with the glaze. That is a step that I don't do, but might need to next time I make it!
ReplyDeleteMy corned beef is in the fridge waiting to be cooked Saturday. I've never done it with the brown sugar mix, but that sounds yummy. I don't know why we cook corned beef so seldom when it is sooooo good.
ReplyDeleteI've never had corned beef with a honey mustard glaze, it must be delicious with all of those vegetables. I wanted to try the glaze the next time I do corned beef, thanks!
ReplyDelete