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.
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