Mustard-Glazed Corned Beef with Vegetables

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  • 5-6 pounds corned beef brisket
  • 3 onions, sliced
  • 1 carrot, roughly chopped
  • 1 stalk celery, roughly chopped
  • 8 whole garlic cloves, smashed
  • 3 bay leaves
  • 2 cups large chunks carrot, celery, onion and potato
  • 1 medium cabbage, cored and roughly chopped
  • 2 tablespoons wholegrain or stone ground mustard
  • 1/3 cup brown sugar


Drain corned beef and rinse if desired.
Place in a Dutch oven or large heavy pot and cover with hot water.
Add onions, carrot, celery, garlic and bay leaves.
Bring to a boil and cover tightly with lid. Reduce heat and simmer gently, but do not boil.
Cook for 4 hours, or until tender when poked with a fork.
Preheat oven to 350°F.
Remove meat from liquid, set on a plate and drain for several minutes.
Strain cooking liquid, discard cooked solids and return liquid to heat.
Bring to a boil and add carrot, celery, onion and potato mixture. Boil for 10 minutes.
Add cabbage and cook for 5 minutes more.
Remove from heat and set aside.
Place meat in a shallow pan or baking dish, fat side up.
Score top with a knife. Spread mustard evenly over top, then add brown sugar in an even layer.
Bake for 15-20 minutes, until glaze begins to melt and set.
Remove from oven and let rest for 5 minutes.
Cut against grain in slices and serve with boiled vegetables and broth, as well as additional mustard.

Recipe from Central Market Shoreline - Culinary Resource Center
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