Mustard Glazed Corned Beef and Cabbage

By á-3360

A twist on a tradtional Irish meal!

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
• 1 1/2 lb. small red potatoes, halved or quartered if large
• 1 small head green cabbage, cut into 8 wedges
• 3/4 C. whole grain mustard
• 1/4 C. light brown sugar
• 2 Tbs. cider vinegar

Preparation

Step 1

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.