Corned Beef With Cabbage, Potatoes, and Carrots
A brown sugar and mustard glazed corned beef brisket creates a complete dinner, perfect for St. Patrick's Day.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Place corned beef brisket in a large pot, cover with water, and add a cheesecloth bag containing pickling spices, peppercorns, mustard seeds, and thyme. Bring to a boil, then reduce heat and simmer covered for 2.5 hours.
-
Add potatoes, carrots, turnips, and onions to the pot, then simmer covered for another 10 minutes.
-
Stir in cabbage wedges and continue to simmer covered for about 15 minutes, until all vegetables are tender.
-
Preheat oven to 375 F (190 C). Transfer the brisket to a baking pan. Combine glaze ingredients in a saucepan, simmer for 5 minutes, stirring, then spoon over the brisket.
-
Bake the brisket in the preheated oven for 10 minutes, basting a few times.
-
Slice the glazed corned beef and arrange it with the cooked vegetables on a serving platter.