Sheila's Famous Mustard Glazed Corned Beef and Cabbage
Elevate your St. Patrick’s Day or Sunday dinner with Sheila’s Famous Mustard Glazed Corned Beef and Cabbage—a hearty and flavor-packed classic with a tangy twist! Tender corned beef brisket is slow-simmered with aromatic spices, then topped with a luscious mustard and brown sugar glaze that caramelizes to perfection in the oven. Paired with buttery green cabbage, tender carrots, and perfectly cooked potatoes, this timeless dish is both comforting and impressive. With its balance of savory, sweet, and earthy notes, this crowd-pleaser is a must-try for anyone craving a traditional Irish-American meal with a gourmet finish. Perfect for family feasts, this recipe is easy to follow and guarantees rave reviews from every guest!
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Ingredients
- 4 pounds corned beef brisket
- 1 packet spice packet (usually included with corned beef)
- 8 cups water
- 0.25 cup yellow mustard
- 0.5 cup brown sugar, packed
- 1 head green cabbage
- 4 carrots, peeled and cut into chunks
- 6 potatoes, quartered
- 2 tablespoons unsalted butter
- 0 to taste salt
- 0 to taste black pepper
Directions
Step 1
Rinse the corned beef brisket under cold water to remove excess brine, then place it in a large stockpot.
Step 2
Add 8 cups of water to the pot, along with the included spice packet. Bring to a boil over medium-high heat.
Step 3
Once boiling, reduce the heat to low, cover, and simmer for 2.5 to 3 hours, or until the corned beef is tender and easily pierced with a fork.
Step 4
Preheat the oven to 375°F (190°C). Place the corned beef on a baking sheet lined with aluminum foil.
Step 5
In a small bowl, mix together the yellow mustard and brown sugar until well combined.
Step 6
Brush the mustard glaze generously over the surface of the corned beef. Bake in the preheated oven for 15-20 minutes, or until the glaze is caramelized and sticky. Remove from the oven and let rest for 10 minutes before slicing.
Step 7
While the corned beef is cooking, prepare the vegetables. In a separate large pot, bring lightly salted water to a boil.
Step 8
Add the potatoes and carrots to the boiling water and cook for about 15 minutes, or until tender but not mushy.
Step 9
Cut the cabbage into wedges and add it to the pot with the potatoes and carrots during the last 5 minutes of cooking. Drain the vegetables well.
Step 10
In a large skillet, melt the butter over medium heat. Add the drained vegetables and toss gently to coat. Season with salt and black pepper to taste.
Step 11
To serve, slice the rested corned beef against the grain into 1/4-inch slices. Plate alongside the buttery cabbage, carrots, and potatoes. Drizzle any additional juices from the baking sheet over the meat for extra flavor.
Nutrition Facts
| Serving size | (5574.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5760.3 |
| Total Fat 287.7g | 0% |
| Saturated Fat 144.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1840.7mg | 0% |
| Sodium 19323.9mg | 0% |
| Total Carbohydrate 354.9g | 0% |
| Dietary Fiber 34.5g | 0% |
| Total Sugars 166.3g | |
| Protein 476.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 647.1mg | 0% |
| Iron 45.6mg | 0% |
| Potassium 5894.4mg | 0% |
Source of Calories