Recipe by SLColman
This is the only way my husband will even think about eating corned beef. Typically he thinks corned beef is vile - LOL!
Top Review by Color Guard Mom
Hubby said he will never give 5 stars for a corned beef review, but he'd go up to 4. He absolutely HATES corned beef - but went back for seconds of this. Thank you so much for posting this recipe! Now I can try and do a little something special every St Patty's Day and he won't complain quite so much! I boiled the meat as directed, glazed and baked. I did not make the vegetable part of this dish. Again - thanks for posting!!!
- 3 -4 lbs corned beef
- 1 cup brown sugar
- 1⁄2 cup yellow mustard
- 8 red potatoes
- 1 medium head of cabbage
- 2 medium onions
- 1⁄2 lb baby carrots
- 1 tablespoon chopped garlic
- salt and pepper
Directions See How It's Made
- Place the corned beef in a large pot and cover with water.
- Bring to a rolling boil then tighly cover and reduce heat to a simmer for about 3 hours or until the meat reaches an internal temperature of 160.
- Remove the corned beef to cool for about 15 minutes or until easy to handle.
- Preheat the oven to 350.
- Add halved red potatoes, baby carrots, sliced onions, garlic and cabbage (cut into 8 wedges) to the pot where the meat was cooked. If needed add more water to cover all the vegetables.
- Season the vegetables with salt and pepper as desired.
- Bring the vegetables to a rolling boil then reduce heat to medium and continue cooking covered until the vegetables are tender about 20 minutes.
- Meanwhile in a small bowl combine the brown sugar and yellow mustard.
- Once the meat is cool enough to handle slice into 1/4 to 1/2 inch slices.
- Place the slices in a single layer on a sheet pan that has been covered with foil.
- Spoon the brown sugar and mustard glaze onto the meat slices evenly.
- Bake at 350 for 20 to 30 minutes or until the glaze is bubbly.
- If desired place the glazed meat under the broiler for a few minutes to "crisp" the glaze.
- Serve the vegetables in bowls with broth. Have vinegar available to those who so desire.
- Serve the meat separately from the vegetables.