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.
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