Corned Beef Glazed in Honey and Mustard Dinner with Cabbage

by
ingredients
  • 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
directions
  1. 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.
  2. Place the beef in a baking pan, mix the honey and mustard, brush onto the beef and sprinkle on the brown sugar.
  3. Bake in a preheated 350F/180C oven until the glaze is bubbling, about 20-30.
  4. Let it rest for 10 minutes, slice and serve with the vegetables.

Slow Cooker: Place the corned beef along with the pickling spices into a slow-cooker/crock-pot, along with 2 cups water and cook on low until tender, about 8-10 hours on low or 3-4 hours on high, adding the vegetables for the last hour and continuing on with steps 2+.