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.
Course Main Course
Cuisine American, Irish
Keyword Corned Beef and Cabbage
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Slow Cooker Time 6 hourshours
Total Time 7 hourshours20 minutesminutes
Author Debby - www.AFeastfortheEyes.net
Equipment
1 Dutch Ovenor one slow cooker (double the cooking time)
Ingredients
13-pound flat-cut corned beef brisket
VEGETABLES
8medium red potatoescut in half
8carrotspeeled
2large onionscut into chunks
1green cabbagecored and cut into quarters
GLAZE:
1/4cupbrown sugar
1/4cupketchup
1tablespooncider vinegar
2teaspoonsDijon 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.