The Best Corned Beef and Cabbage with a Tangy Glaze

Corned Beef and Cabbage is slowly oven braised, or in a slow cooker, for several hours. A tangy glaze of apple cider vinegar and brown sugar adds an extra layer of delicious favor.

I don’t have a drop of Irish blood in me, though I’ve been all over Ireland and I’ve kissed the Blarney stone.  Maybe that’s why each  March  I crave Corned Beef and Cabbage?  All I know is that this traditional American-Irish dish, in honor of St. Patrick’s Day has been on my mind for over a week!

Making Corned Beef & Cabbage is a no-brainer.  Seriously, over the last 30 or so St. Patrick’s Day Dinners, I’ve faithfully bought a package of Corned Beef.  I’ve simply read the directions on the package, that  includes a seasoning packet.  Per the directions, add potatoes, carrots and whatever vegetables sounded good. Sometimes I added beer to the water.  How easy can it be? 

Then, one of my dear Food Bloggers, Cathy of “Wives With Knives” posted her mother’s own recipe for Corned Beef & Cabbage.  Cathy talked about how she spreads a mixture of brown sugar, Dijon, cloves and red wine vinegar on the brisket, before serving.  Now, why hadn’t I ever thought of that?!  Cathy uses a slow-cooker, and think that’s a great idea. The problem is, when it’s 1:00 in the afternoon, and I’m craving Corned Beef and Cabbage on a Sunday afternoon– I had to improvise.

First,  rinse and drain the brisket (this is a 3-pound flat-cut piece of brisket. After trimming off the excess fat,  simply open the seasoning packet and set it atop the brisket– then into a Dutch Oven.  Cover the brisket with water and simmer  very slowly for about 3 hours.

I had almost completely forgotten about these Cippollini onions!  They’re cute, and a bit sweeter than yellow onions.  I peeled some carrots and quartered some red potatoes, and of course I quartered a head of green cabbage.

Preheating the oven to 350F, remove the brisket (reserving the liquid).   I improvised a glaze of my own, remembering one I use for my Glazed Meatloaf recipe. The glaze ingredients are brown sugar, cider vinegar, Dijon mustard and ketchup.

If you don’t care for Corned Beef & Cabbage, then this Easy Shepherd’s Pie might just do the trick!

 

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The Best Corned Beef and Cabbage with a Tangy Glaze

Corned Beef and Cabbage is slowly oven braised for several hours. A tangy glaze of apple cider vinegar and brown sugar adds an extra layer of delicious favor.

Prep Time20 minutes mins

Cook Time1 hour hr

Slow Cooker Time6 hours hrs

Total Time7 hours hrs 20 minutes mins

Course: Main Course

Cuisine: American, Irish

Keyword: Corned Beef and Cabbage

Servings: 0

Author: Debby – www.AFeastfortheEyes.net

Equipment

• 1 Dutch Oven or one slow cooker (double the cooking time)

Ingredients

• 1 3-pound flat-cut corned beef brisket

VEGETABLES

• 8 medium red potatoes cut in half
• 8 carrots peeled
• 2 large onions cut into chunks
• 1 green cabbage cored and cut into quarters

GLAZE:

• 1/4 cup brown sugar
• 1/4 cup ketchup
• 1 tablespoon cider vinegar
• 2 teaspoons Dijon mustard

Instructions

• Rinse and drain the brisket.
• In either a Dutch oven or slow cooker, cover the brisket with water and empty the spice packet.
• Cook at a very low simmer for 50 minutes per pound, or in a slow cooker for 6 to 8 hours.
• Preheat the oven to 350°F and remove the brisket into a foiled lined baking pan.
• Whisk together the glaze ingredients and brush all over the brisket.
• Bake in the oven for about 20 minutes.
• Optional: Turn the broiler to high and broil the brisket for a minute or two, so the glaze will “set”.
• While the brisket finishes, add the potatoes, carrots and onion to the pot and cook on medium-high until fork tender, about 20 minutes.
• In the last 5 minutes, add the cabbage quarters and cover. Cook the cabbage until it’s slightly tender, but not overcooked.
• Slice the brisket and serve with the vegetables.

Notes

RECIPE SOURCE: Adapted from Wives with Knives

Tried this recipe?Mention @afeastfortheeyes or tag #afeastfortheeyesblog!

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