Mustard Glazed Corned Beef and Cabbage

A twist on a tradtional Irish meal!

Mustard Glazed Corned Beef and Cabbage

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    3 lb. piece corned beef with spice packet, trimmed of excess fat

  • 1

    12oz. bottle pale ale or light beer

  • 1

    medium onion, halved

  • 2

    cloves of garlic, smashed

  • 2

    bay leaves

  • lb. small red potatoes, halved or quartered if large

  • 1

    small head green cabbage, cut into 8 wedges

  • ¾

    C. whole grain mustard

  • ¼

    C. light brown sugar

  • 2

    Tbs. cider vinegar

Directions

Place corned beef in a large pot. Add beer, onion, garlic and bay leaves, 1 1/2 C. wat4er and the contenets of the spcie packet ( if included) and bring to boil. reduce heat and simmer, covered, until tneder and easy to pierce with a fork, about 2 1/2- 3 hours. Heat oven to 375. Transfer the beef to a foil lined baking pan. Add the potatoes and cabbage to pot and simmer, covered until the vegetables are just tender, 10-15 mins. Meanwhile in a bowl, combine the mustard, sugar and vinegar. Brush the beef with 3 Tbs. of the mustard glaze and roast until the sauce has thickened slightly, 12-15 mins. Transfer beed to cutting board and thinyl slice., Serve with vegetables and remaining sauce.


Nutrition

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