While I was at the St. Lawrence market this weekend I noticed that a lot of the butchers had corned beef. I had never seen uncooked corned beef brisket in a store before and I picked one up immediately. It was in vacuum sealed plastic along with some spices so it looked like it had had a nice long marinate giving it time to pick up the flavours of the spices. Cooking corned beef is pretty easy; you simply simmer it along with the spices until it is fork tender. What makes a corned beef dinner even better is that it can be a one pot meal as you can throw the vegetables, like cabbage, carrots and potatoes into the water to cook along with the corned beef. This way the vegetables get a chance to pick up the flavours from the corned beefs spices. I had recently enjoyed a maple and mustard glazed chicken and I was thinking that the corned beef would be even better with a sweet and tangy honey mustard glaze. I pulled the corned beef out of the water a little early, patted it dry, applied the glaze and finished cooking it in the oven. The corned beef dinner turned out great! The corned beef was nice and moist and tender and tasty! The honey and mustard glaze was once again, a real winner. I must say that I almost enjoyed the spiced cabbage as much as the corned beef itself. What a great meal! And just in time for St. Patrick’s day. Now I am looking forward to enjoying some reuben sandwiches with the leftovers.
Corned Beef Glazed in Honey and Mustard Dinner with Cabbage
- 1 (3 pound) corned beef brisket with pickling spices
- 3 tablespoons Dijon mustard
- 1 tablespoon honey
- 2 tablespoons brown sugar
- 1 cabbage, cut into wedges
- 2 carrots, peeled and sliced into 1 inch pieces
- 2 potatoes, peeled and cut in half
- Place the corned beef along with the pickling spices into a large pot, cover with water, bring to a boil, reduce the heat and simmer covered until tender, about 1 hour per pound, adding the vegetables for the last 2 hours.
- Place the beef in a baking pan, mix the honey and mustard, brush onto the beef and sprinkle on the brown sugar.
- Bake in a preheated 350F/180C oven until the glaze is bubbling, about 20-30.
- Let it rest for 10 minutes, slice and serve with the vegetables.
Breakfast Reuben Sandwich
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Ham Crusted with Mustard and Gingersnap Crumbs
Before I became vegetarian, this was one of my favorite meals. The smell is amazing, and so appropriate for the upcoming St.Patricks Day!
That looks great! I’m really looking forward to your reuben sandwiches too… I have a weakness for those. Happy St. Patrick’s day!
Zesty Cook says
Sign me up for this Kevin. It looks amazing. Lovin’ it
ooh, i forgot st patty’s day was coming 🙂 i’ve never cooked it myself, but oh so yummy!
preheated to 4000F?!! hee hee. wow I wanna have an oven like yours!
I’ve been using so many of your recipes lately (made your mushroom soup last night) and have yet to find something that wasn’t absolutely swoon-worthy. Thanks soooo much for all the great ideas and recipes.
I’m focusing more on local and seasonal eating these days – any chance you’ll start exploring more local/seasonal-only menus? I know you do focus on fresh ingredients, but limiting it to “only” local (except for spices and such) has been making it surprisingly challenging, especially in winter. I need inspiration!
Not Another Omnivore says
Another great recipe! Looks fantastic, Kevin!
I’m impressed that you now cook your own Corned Beef Kevin. I’ve never seen it uncooked. Must be really good.
Wow – looks delicious!
Great minds think alike, Kevin. I just made a glazed corned beef for dinner today. My glaze is a bit different from yours, though.
Your corned beef looks perfectly cooked. Very nice!
It looks like you’re getting a heads up on Saint Patick’s Day. Although this is a traditional Irish American dish, from what I have read about Irish cooking there is no mention of this recipe as a traditional dish. But that really doesn’t matter, it tastes great anyway. 🙂
Once again, I am the typo police. I found 4000F really funny. I don’t know why, but this totally seems like something you can do over the weekend and just reheat in the oven for a really quick weekday dinner.
Rosa's Yummy Yums says
A fantastic meal! I would love to eat such a plate of corned beef!
Corned beef and cabbage (along with carrots and potatoes), is one of my favorite home-style meals. Another great way to cook it (other than simmering) is in the pressure cooker—oh so tender and delicious!
What classic and down to earth meal. It is too stringy for my taste but, my husband really like this.
Passionate Eater says
This is definitely a great recipe for St. Patrick’s Day! I am so glad that you celebrated it a little early! Happy St. Patrick’s Day Kevin!
i love this simple recipe 🙂 looks sooo delicious
What perfect timing! We’re having a St. Patties day party this weekend, and I was just working on our menu.
Doces Temperos says
I like very much your blog and I usually came here to appreciate your recipes. Now i have a blog in english to present the portuguese cuisine. I hope you go there , too.
My mom used to make corned beef and cabbage for us all the time, and as a child, I loved it. Same with reuben sandwiches! I’ve been a vegetarian for 10 years now, so I don’t eat either any more, but I do remember how fantastic they tasted. Your corned beef, with the honey and mustard glaze, sounds wonderful. Love your pictures!
Happy cook says
I have never had cornde beef.
bébé de sucre says
This is one of my favorite meals. I always look forward to it. The glaze must bring it over the top!
Mike of Mike's Table says
I’m a bad Irishman–growing up, I never cared for corned beef. My palette has certainly changed though and your description of it really got my mouth watering. I need to try this before the holiday!
This looks fantastic Kevin! Great for St Paddy’s day!
Superb presentation kevin…perfect combo.
Great! Just is time for St. Patrick’s Day.
I can’t believe St. Patty’s day is so soon! Time is flying. Great job on the classic!
Great idea to put a glaze on the corned beef. I usually cook mine in a crock pot but this sounds really good and different!
Just Cook It says
I have never made corned beef, but you make it sound so easy! Goodness knows I have a weakness for beef brisket.
I love corned beef, it’s a shame I only have it once a year!
Corned beef rules, I never thought to put a glaze on it. Great idea, I’ll have to try it out myself!
Michelle C says
Corned beef is SO easy and fabulous! I’ve never even considered a glaze for it!
Mmmm. I’ve never made corned beef anc cabbage – this recipe looks excellent Kevin!
this looks great…i love the mustard/honey glaze, will have to try that since i promised my boyfriend i would make some corned beef and cabbage.
I LOVE CORNED BEEF! Love this recipe – I am going to steel it too! 😀
Happy Monday Kevin!
ahhh the reuben sandwich is the best part isn’t it?
that has to be the best glaze I’ve come across for corned beef.
will you try a corned beef hash? I love that stuff too.
Netts Nook says
Can’t wait to do my Corn Beef yours looks PERFECT.
You spiced up the average corned beef. Honey and mustard are a good team for that.
I’m not usually a corned beef fan… but that so good!
When I lived in NYC I never made corned beef–try to outdo the Carnegie???–but this is so easy, sounds so good with the glaze…and my husband will be beside himself! Thank you!
Wow, I really love corned beef and cabbage… this looks amazing!
There is an award for you at Pink Bites. Come and get it…:)
flirty*almost*30 & Amanda: Thanks for catching the 4000F typo!
flirty*almost*30: During the spring, summer & fall I try to buy all of my fresh produce locally grown. The origin of the fresh produce is usually labeled and so it is pretty easy. However, almost nothing else has the origin labeled and so it is more challenging. If everything required an origin on the label it would be much easier for consumers to make informed decisions. I would certainly be interested in trying to increase the percentage my purchases that locally grown.
Check out Seasonal Food in Ontario (http://seasonalontariofood.blogspot.com/) whom tries to eat all local produce from Ontario.
Yup, gonna hafta get me one of these for St. Patty’s day!
This just may inspire me to make corned beef for St. Patrick’s Day!
Yum… I made this in January from a brisket I bought in Montreal. Where can you get corned beef in Toronto?
Kimberlita: Normally I cannot find it in Toronto but right now all of the butcher shops at the St. Lawrence Market have it for St. Patrick’s Day.
My family loves corned beef and this sounds like a nice twist. It should have a great sweet/salty balance to it. If you get another corned brisket try adding a whole peeled onion with 4-5 cloves to the boiling water. It’s my mom’s trick that I always use.
I had decided not to make the usual corned beef and cabbage this year but you changed my mind. Love your honey mustard glaze. This recipe sounds terrific.
thanks for the blog link to the Seasonal Ontario site Kevin! Yes, I’ve noticed your seasonal choices and I think its great! Food tastes so much better with fresh ingredients! And it really is hard to tell the origin of non-produce products some times. Things can be labeled “Made in Canada” without being what I’d consider truly Canadian. Oh well…someday maybe…
Mmm, delicious! One of my favorite meals around St. Patrick’s!
Perfect for St. Patty’s Day! And I wish I could join you for some reuben sammies!
Robin Sue says
One of my favorite meals and love what you can do with the leftovers!
Heidi Pay says
I grew up with boiled corned beef in March but if you haven’t tried baking it, you will be really surprised, like roasting a salmon vs. poaching. Lots of flavor.
Kevin, I love the way you presented this dinner. It looks so amazing, and I’m sure it was over-the-top awesome with the mustard! My mouth is watering just thinking about it!
Happy St.Patrick’s Day!
Fantastic recipe. Thanks! I made it tonight. Everyone raved!
Oh, I LOVE corned beef! I’ve never thought to make my own now – you’ve inspired me to consider it though…
That glaze sounds amazing! I need to give it a shot next time I find some corned beef on sale.
I made this last night and it is by far the best corned beef I have ever had. Thanks a ton for the recipe!
Looks great! Next time if you cut it against the grain you won't get unchewable meat floss! Keep trying!
Kevin, I just discovered this recipe & want to try out for our St Paddy's get together. You mention placing the corned beef w/the spices in a large pan. Am I missing something? I'm a novice at cooking so I need all the help I can get, there are no spices listed in the recipe. Thanks for the help.
Anonymous: Corned beef commonly comes in vacum sealed plastic with a little bit of liquid along with some pickling spices, so just empty the whole bag into the pan.
The curious chef says
Thanks for all of your inspiring ideas, Kevin! The boiled corned beef is also great with some horseradish on the side as a condiment. Also, throw in some whole Gently scrubbed beets in the spice water with the potatoes & carrots, then peel and slice before serving, and they come out wonderful too. I would recommend taking out the other veggies and throwing the cabbage in the water to cook last, about 10-15 minutes or just til crisp-tender. You could use beet horseradish, which is a little milder than plain horseradish.
I made this today, with some minor modifications, and it reminded me so much of my grandmother, I may have shed a little tear while eating it. Thank you so very much for sharing.