Mustard-Glazed Corned Beef and Cabbage

By dealaura

This Irish classic takes only 20 minutes of active prep and will satisfy the largest of appetites. You’ll want to keep the mustard sauce recipe handy—it’s ideal for sandwiches or on grilled chicken come summer.

Ingredients

• 1 (3 lb) piece corned beef (with spice packet, if included), trimmed of excess fat
• 1 bottle(s) (12 oz) pale ale or light beer
• 1 medium onion, halved
• 2 clove(s) garlic, smashed
• 2 dried bay leaves
• 1.5 pound(s) small red potatoes, halved or quartered, if large
• 1 small head green cabbage (about 1 3/4 lb), cut into 8 wedges
• 3/4 cup(s) whole-grain mustard
• 1/4 cup(s) packed light brown sugar
• 2 tablespoon(s) cider vinegar

Preparation

Step 1

Place corned beef in a large pot. Add the beer, onion, garlic, bay leaves, 1 1/2 cups water and the contents of the spice packet (if included), and bring to a boil. Reduce heat and simmer, covered, until tender and easily pierced with a fork, 2 1/2 to 3 hours.

Heat oven to 375ºF. Transfer the beef to a foil-lined baking sheet. Add the potatoes and cabbage to the pot and simmer, covered, until the vegetables are just tender, 10 to 15 minutes.

Meanwhile, in a bowl, combine the mustard, sugar and vinegar. Brush the beef with 3 Tbsp of the mustard mixture and roast until the sauce has thickened and set slightly, 12 to 15 minutes. Transfer the beef to a cutting board and thinly slice. Serve with the vegetables and remaining sauce.