Glazed Corned Beef and Cabbage
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- Recipe Card
Recipe Card
For the Meat and Vegetables
ingredients
- 6 small red potatoes, cut into wedges
- 3 medium carrots, cut into 2-inch pieces
- 2 stalks celery, cut into 2-inch pieces
- 3 pounds corned beef, fat trimmed
- 1 2 pound cabbage, cut into large wedges
- 2 cloves garlic, minced
- 12 ounces dark beer
For the Glaze
ingredients
- 1/2 cup light brown sugar
- 1/2 cup whole grain mustard
- 1/2 cup water
- 1 tablespoon water
For the Honey Mustard Sauce
ingredients
- 1/2 cup honey
- 1/2 cup whole grain mustard
- 1/4 cup Greek yogurt
For the Meat and Vegetables
Method
Step 1
Layer the potatoes, 1/2 cup celery and ½ cup carrots in the bottom of slow cooker. Place corned beef on veggies. Add garlic and packet of seasoning that comes with the corned beef. Add beer and enough water until meat is covered. Cover and cook on low for 8-9 hours, or high for 4-5 hours.
Step 2
When corned beef is tender, remove and place on sheet tray and tent with foil.
Step 3
Place large pot in sink with colander inside. Pour out the slow cooker ingredients saving both liquid and potatoes. Discard cooked carrots and celery.
Step 4
Preheat broiler. Place pot of liquid on stove on medium-high until boiling. Boil the remaining carrots and celery for 3 minutes then add cabbage and boil for 3 minutes. Remove from heat and drain liquid.
Step 5
Remove foil tent. Brush glaze on top of corned beef and broil on low, 6-inches from the element for 30 minutes adding glaze every 10 minutes. Always keep an eye on the broiler to avoid burning.
Step 6
After 30 minutes remove corned beef and place on cutting board. Cut corned beef across the grain. Serve with veggies and honey mustard sauce.
For the Glaze
Step 1
While corned beed is cooking, melt butter in small saucepan, add water and brown sugar. Heat over medium-high heat. After about 5 minutes, stir in mustard. Simmering another 2-3 minutes. Pour in dish and set aside.
For the Honey Mustard Sauce
Step 1
In a small bowl, whisk all ingredients together until combined.