Glazed Corned Beef and Cabbage
My mother was a wonderful cook who inspired me to experiment with recipes. This unique recipe features a Dijon mustard glaze on the corned beef, and a tangy horseradish sauce with the cabbage and red potatoes. The meal receives raves every time I serve it.
My mother was a wonderful cook who inspired me to experiment with recipes. This unique recipe features a Dijon mustard glaze on the corned beef, and a tangy horseradish sauce with the cabbage and red potatoes. The meal receives raves every time I serve it.
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons honey
- 2 teaspoons dijon mustard
- 1/4 cup butter cubed
- 2 1/2 pounds corned beef brisket with spice packet
- 1 medium head cabbage cut into wedges
- 1 pound small red potatoes halved
- dijon glaze:
- 1 tablespoon orange juice concentrate thawed
- horseradish sauce:
- 2 to 3 tablespoons prepared horseradish
- 2 tablespoons green onion chopped
- Carbohydrate 26.2036629056661 g
- Cholesterol 122.393699942578 mg
- Fat 36.2186788418427 g
- Fiber 5.45968288582781 g
- Protein 31.4726982824441 g
- Saturated Fat 13.8877162734942 g
- Serving Size 1 1 - (443g)
- Sodium 2429.37376589726 mg
- Sugar 20.7439800198383 g
- Trans Fat 5.28674651644644 g
- Calories 554 calories
Step-by-step
- Place brisket and contents of spice packet in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until meat is tender.
- Place cabbage and potatoes in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 25-30 minutes or until tender, adding more water to pan if necessary.
- Transfer the brisket to a broiler pan. Combine glaze ingredients; brush over beef. Broil 4-6 in. from the heat for 3-4 minutes or until beef is glazed. Thinly slice across the grain.
- In a small microwave-safe bowl, combine the sauce ingredients. Cover and microwave on high for 30-45 seconds or until butter is melted. Drizzle over cabbage and potatoes.
When working within the physical constraints of a single Dutch oven and limited stovetop burner space, managing concurrent thermal loads requires deliberate staging. Preserved meats like brined brisket demand long, gentle simmering to break down tough connective tissues without seizing the muscle fibers, while delicate starches and brassicas turn waterlogged if subjected to prolonged boiling. Simmering the brisket independently for two and a half hours allows the collagen to gelatinize fully before the cutting board ever enters the workflow.
Mastering Preservation and Pungency
Cured proteins carry a heavy load of sodium and concentrated spices that benefit immensely from the bright contrast of fresh aromatics. Combining thawed orange juice concentrate with Dijon mustard creates an effective topical lacquer that caramelizes rapidly under direct infrared heat; watch the broiler closely during the three to four minute window to prevent the honey from scorching. Conversely, preparing the horseradish sauce requires gentle microwave heating just until the butter melts, ensuring the volatile compounds in the root do not dissipate into harsh bitterness.
- If the brisket surface remains too wet, pat it thoroughly with paper towels before brushing on the glaze to guarantee proper caramelization.
- Check potato tenderness by piercing the center with a thin metal skewer; zero resistance indicates they are ready for the horseradish butter.
- Store leftover sliced meat submerged in its cooking broth within an airtight container for up to three days to retain moisture.
