Corned Beef & Cabbage, Mustard-Glazed

By Tbird

Per serving: 439 Cal., 25G Pro, 32G Car., 4G Fiber, 23G Fat (7 G Sat Fat), 111 MG Chol., 1,769 MG Sod

Ingredients

• 1 3 lb piece corned beef (with spice packet, if included), trimmed of excess fat
• 1 12 oz bottle pale ale or light beer
• 1 medium onion, halved
• 2 cloves 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 lb), 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 beefr in a large pot. Add the beer, onion, garlic, bay leaves, 1 1/2 cups water and the contents of the spice packet 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 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 been to a cutting board and thinly slice.

Serve with the vegetables and remaining sauce.