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Tender Corned Beef and Cabbage Recipe with Easy Tangy Mustard Glaze

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A comforting and tender corned beef and cabbage dish enhanced with a tangy mustard glaze that adds brightness and flavor. Perfect for a cozy meal that’s easy to prepare and satisfying.

Ingredients

Scale
  • 3–4 pounds corned beef brisket (with spice packet)
  • 1 medium green cabbage, halved and cored
  • 4 medium carrots, peeled and cut into chunks
  • 2 large yellow onions, quartered
  • 4 cloves garlic, smashed
  • 2 dried bay leaves
  • 1 tablespoon whole black peppercorns
  • 6 cups water
  • ¼ cup Dijon mustard
  • 2 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon ground black pepper

Instructions

  1. Rinse and prep the corned beef: Remove from packaging, rinse under cold water, and pat dry. (5 minutes)
  2. Place the beef fat side up in a large heavy-bottomed pot or Dutch oven.
  3. Add quartered onions, carrots, smashed garlic, bay leaves, and whole peppercorns around the beef.
  4. Cover with about 6 cups of cold water, or enough to fully cover the beef. Bring to a boil over medium-high heat. (10 minutes)
  5. Reduce heat to low, cover with a tight lid, and simmer gently for 2 to 2½ hours, adding water if needed to keep beef submerged. (2 hours 30 minutes)
  6. About 30 minutes before the end of cooking, add the cabbage halves to the pot. Cover and continue simmering until cabbage is tender but still holds shape. (30 minutes)
  7. While beef and cabbage finish cooking, whisk together Dijon mustard, brown sugar, apple cider vinegar, and ground black pepper until smooth.
  8. Remove beef with tongs and place on a cutting board. Tent loosely with foil and let rest for 10-15 minutes.
  9. Preheat oven to 400°F (200°C). Brush mustard glaze evenly over the beef.
  10. Place beef on a baking sheet or roasting pan and roast for 10-15 minutes until glaze bubbles and caramelizes. (15 minutes)
  11. Slice corned beef against the grain into ¼-inch thick slices. Serve with cabbage, carrots, onions, and remaining glaze.

Notes

Simmer gently to keep meat tender and juicy. Add cabbage 30 minutes before end to avoid mushiness. Glazing is optional but adds a bright, tangy flavor and caramelized finish. Slice against the grain for best texture. For lower sodium, soak beef in cold water before cooking, changing water once or twice.

Nutrition

Keywords: corned beef, cabbage, mustard glaze, St. Patrick's Day, comfort food, easy dinner, slow simmer, tangy glaze

Find it online: https://tempotaste.com/tender-corned-beef-and-cabbage-recipe-with-easy-tangy-mustard-glaze/