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Classic Corned Beef and Cabbage Recipe Easy Homemade Mustard Glaze

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A comforting classic corned beef and cabbage dish slow-cooked to tender perfection and topped with a tangy homemade mustard glaze. Perfect for St. Patrick’s Day or cozy family dinners.

Ingredients

Scale
  • 4–5 pounds corned beef brisket with spice packet included
  • 4–5 cups water or beef broth
  • 2 bay leaves
  • 10 whole black peppercorns
  • 4–5 whole cloves
  • 1 tablespoon mustard seeds
  • 1 medium green cabbage, cut into wedges
  • 4–5 large carrots, peeled and cut into chunks
  • 6–8 medium red potatoes, halved or quartered
  • 1/4 cup Dijon mustard
  • 2 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce (optional)
  • Pinch of salt
  • Freshly ground black pepper

Instructions

  1. Rinse the corned beef brisket under cold water for 1-2 minutes to remove excess brine. Pat dry with paper towels.
  2. Place the brisket in a large heavy-bottomed pot or Dutch oven. Add 4-5 cups of water or beef broth to cover the meat.
  3. Add the spice packet from the corned beef, bay leaves, black peppercorns, cloves, and mustard seeds.
  4. Bring to a gentle boil over medium-high heat, then reduce to low and cover. Simmer for 2.5 to 3 hours until the meat is fork-tender.
  5. About 45 minutes before the beef is done, add the carrots and potatoes to the pot.
  6. After 15 minutes, add the cabbage wedges on top. Cover and cook until all vegetables are tender, approximately 30 more minutes.
  7. While the beef and vegetables finish cooking, whisk together Dijon mustard, brown sugar, apple cider vinegar, Worcestershire sauce, salt, and pepper in a small bowl.
  8. Once the corned beef is tender, remove it with tongs and place on a cutting board. Slice against the grain into 1/4-inch thick slices.
  9. Arrange the cabbage, carrots, and potatoes on a serving platter. Drizzle or brush the mustard glaze over the meat and veggies.
  10. Optional: Place the glazed beef under a broiler for 3-4 minutes to caramelize the glaze, watching closely to prevent burning.

Notes

Rinse the brisket to reduce saltiness. Simmer gently to keep meat tender. Add vegetables in stages to avoid mushiness. Use a meat thermometer to check for 190°F internal temperature. Apply mustard glaze just before serving or broiling to prevent burning. Leftovers reheat well and flavors deepen overnight.

Nutrition

Keywords: corned beef, cabbage, mustard glaze, St. Patrick's Day, comfort food, slow cooked, easy recipe

Find it online: https://sofiaspice.com/classic-corned-beef-and-cabbage-recipe-easy-homemade-mustard-glaze/