This dish starts on the stove, then the corned beef finishes in the oven. Along with the potatoes and cabbage, which are cooked in the delicious juices, it’s truly a one-pot wonder!
Recipe by nocrumbsleft on March 13, 2020
Prep time: PT15M
Cook time: PT-493903H40M19S
Total time: PT-493903H40M19S
Rating
5 stars ( reviews)
Keywords
corned beef, St Patricks Day, beef, cabbage, corned beef and cabbage
Ingredients
For the corned beef:
1 (5-pound) pickled or brined corned beef brisket (Found at your grocery store, we used Old Fashioned’s.)
2 beers, we used gluten free
1 white or yellow onion, cut in half
2 bay leaves
1 ½ – 2 pounds medium red potatoes, cut in half
6 medium carrots, peeled and cut into quarters
1 medium cabbage, cut in 8 wedges and keeping the spine intact
2 tablespoons of honey mustard
For the sweet mustard mayo:
½ cup mayonnaise
2 tablespoons yellow mustard
½ teaspoon coconut sugar or regular sugar
Categories
Dinner
Cuisine
Irish
Steps
Preheat the oven to 400°F.
Place the corned beef in a large 8 or 10 quart stock pot. Pour the beer and 8 cups of water over the beef. If needed, add more water until the beef is covered by 4 inches. Add the onion and bay leaves. Place the stock pot on the stove over high heat and bring to a boil. Then cover and reduce heat to medium to medium-low to simmer well for 2½ hours. Remove the corned beef from the stock pot, transfer to a baking dish and set aside.
Taste the broth and add salt if needed then immediately add the potatoes and carrots to the stock pot and boil until tender, about 30 minutes. Add cabbage and continue to boil until tender, about 10 minutes.
Meanwhile, using a knife, evenly spread the honey mustard on top of the beef and spoon about 3 tablespoons of the broth from the stock pot around the sides of the beef. Cover with aluminum foil, place in the oven and cook for about 30 minutes, or until fork tender. Remove the aluminum foil and broil for 3 minutes then remove from the oven.
Meanwhile, make the sweet mustard mayo by combining the mayo, yellow mustard and sugar in a small bowl. Set aside.
Cut the corned beef against the grain. Serve alongside the vegetables with Sweet Mustard Mayo, yellow mustard, or Creamy Horseradish Sauce.
Nutitrion
Calories: 184 calories
Carbohydrates: 28.6 g
Protein: 4.8 g
Fat: 3.1 g
Saturated Fat: 0.6 g
Trans Fat: 0 g
Cholesterol: 4 mg
Sodium: 166.9 mg
Sugar: 9.2 g
Reviews
Felice on 2020-03-13 (5 stars): Teri!!!
Wow Great recipe. I’m looking at you and thinking ... Wait I know this girl! I remember me you and Susan S in our younger years:) email me
Felice
Gina on 2024-03-17 (5 stars): OH MY GOSH! how is this the first time I am making this recipe?? Hands down. the most delicious corned beef and cabbage I have ever made I will not make it any other way from now on!!!
