Mary Ellen's Corned Beef Carrots and Cabbage with Spicy Mustard

Tender, flavorful, and bursting with tradition, "Mary Ellen's Corned Beef Carrots and Cabbage with Spicy Mustard" is the perfect meal to celebrate comfort food at its finest. This classic one-pot dish features melt-in-your-mouth corned beef brisket simmered with aromatic onion, garlic, bay leaves, and whole black peppercorns, alongside perfectly cooked carrots, red potatoes, and wedges of green cabbage. The crowning touch? A zesty homemade spicy mustard made with Dijon, whole grain mustard, honey, and a hint of heat, creating the ideal dipping sauce that perfectly complements the savory richness of the meal. Ideal for family dinners or St. Patrick’s Day celebrations, this recipe is a hearty, crowd-pleasing feast that comes together with minimal fuss. Plus, it’s naturally gluten-free! Serve it up family-style with a drizzle of the flavorful cooking broth, and watch it disappear off the table.

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 3 pounds corned beef brisket
• 8 cups water
• 1 large onion, quartered
• 4 garlic cloves, smashed
• 2 bay leaves
• 1 tablespoon whole black peppercorns
• 6 carrots, peeled and cut into 2-inch pieces
• 1 head green cabbage, cut into wedges
• 12 small red potatoes, halved
• 2 tablespoons unsalted butter, softened
• 1 tablespoon Dijon mustard
• 1 tablespoon whole grain mustard
• 1 teaspoon honey
• 1 teaspoon hot sauce
• 1 teaspoon salt
• 0.5 teaspoon black pepper, freshly ground

Directions

Step 1

Rinse the corned beef brisket under cold water to remove excess brine. Pat dry with paper towels.

Step 2

Place the corned beef in a large Dutch oven or stockpot. Add water, onion, garlic, bay leaves, and black peppercorns. Bring to a boil over high heat.

Step 3

Reduce the heat to low, cover, and simmer for about 2.5 to 3 hours, or until the corned beef is tender and easily shreds with a fork.

Step 4

About 45 minutes before the corned beef is finished cooking, add the carrots and potatoes to the pot. Continue simmering.

Step 5

After 30 minutes, add the cabbage wedges to the pot, ensuring they are submerged in the liquid. Cook until they are tender but not mushy, about 12-15 minutes.

Step 6

While the vegetables are cooking, prepare the spicy mustard. In a small bowl, mix Dijon mustard, whole grain mustard, honey, hot sauce, and a pinch of salt and pepper until smooth. Set aside.

Step 7

Once the corned beef is fully cooked, carefully remove it from the pot and let it rest for 10 minutes. Slice it against the grain into 1/4-inch thick pieces.

Step 8

Using a slotted spoon, transfer the cooked vegetables to a large serving platter. Place the sliced corned beef alongside the vegetables.

Step 9

Pour a small amount of cooking liquid over the beef and vegetables to keep them moist.

Step 10

Serve hot family-style with the homemade spicy mustard on the side for dipping.

Nutrition Facts

Serving size	(5328.4g)

Amount per serving	% Daily Value*
Calories	4631.0

Total Fat 225.1g	0%
Saturated Fat 111.9g	0%
Polyunsaturated Fat 0g
Cholesterol 1396.0mg	0%
Sodium 345339.1mg	0%
Total Carbohydrate 302.5g	0%
Dietary Fiber 47.3g	0%
Total Sugars 79.5g
Protein 372.0g	0%

Vitamin D 0IU	0%
Calcium 539.9mg	0%
Iron 38.2mg	0%
Potassium 7789.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.9%

Protein: 31.5%

Carbs: 25.6%