Mustard Glazed Corned Beef and Cabbage

By á-47

Ingredients

• 1 3 lb. piece corned beef (with spice packet, if included), trimmed ofr excess fat
• 1 - 12 oz. bottle light beer
• 1 medium onion, halved
• 2 clove garlic, smashed
• 2 bay leaves
• 1 1/2 lb. small red potatoes, halved or quartered, if large
• 1 small head green cabbage (about 1 3/4#) cut into 8 wedges
• 3/4 cup whole-grain mustard
• 1/4 cup packed light brown sugar
• 2 Tbsp. 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 375 degrees. 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, 10-15 minutes.

Meanwhile, in a bowl, combine the mustard, brown sugar and vinegar. Brush the beef with 3 Tbsp. of the mustard mixture and roast until the sauce has thickened and set slightly, 12-15 minutes.

Transfer the beef to a cutting board and thinly slice. Serve with the vegetables and remaining sauce.