Corned Beef & Honey Mustard Cabbage
Corned Beef & Honey Mustard Cabbage
Ingredients
For the Corned Beef and Vegetables
- 3 1/4 pounds corned beef brisket, point cut
- 4 beef bouillon cubes, or enough to make 4 cups of broth
- 4 cups water
- 1 pound carrots, peeled and cut into 2-inch chunks
- 1 head green cabbage, cut into 6-8 wedges
For the Honey Mustard Glaze
- 1/4 cup yellow mustard
- 1/4 cup honey, or maple syrup
- 1 tablespoon apple cider vinegar
- 1 tablespoon whole grain mustard
- 1/2 teaspoon black pepper, freshly ground
For Serving (Optional)
- 2 pounds potatoes, for super crispy potatoes, cooked separately
Instructions
- 1
Preheat your oven to 325°F. In a large Dutch oven, dissolve the beef bouillon cubes in 4 cups of water to create beef broth. Place the corned beef brisket into the beef broth, ensuring it is mostly submerged.
⏱️ 10 min•🌡️ 325
- 2
Cover the Dutch oven with its lid and place it into the preheated oven. Braise for 1 hour and 30 minutes.
⏱️ 90 min•🌡️ 325
- 3
Carefully remove the Dutch oven from the oven. Using tongs, flip the corned beef brisket. If needed, remove a small amount of broth to expose the fat cap of the brisket, allowing it to crisp up during the remaining cooking time. Add the peeled and chunked carrots to the Dutch oven around the brisket.
⏱️ 5 min•🌡️ 325
- 4
Return the covered Dutch oven to the oven and continue to braise for another 1 hour and 30 minutes, or until the corned beef is fork-tender (a knife should easily slide into it).
⏱️ 90 min•🌡️ 325
- 5
While the corned beef finishes cooking, prepare the honey mustard glaze. In a small bowl, whisk together the yellow mustard, honey (or maple syrup), apple cider vinegar, whole grain mustard, and black pepper until well combined.
⏱️ 5 min
- 6
Once the corned beef is tender, remove the Dutch oven from the oven. Arrange the cabbage wedges around the corned beef and carrots. Generously brush the prepared honey mustard glaze over the cabbage wedges.
⏱️ 10 min
- 7
Return the Dutch oven to the oven, uncovered, and bake for an additional 30 minutes, or until the cabbage is soft and slightly caramelized.
⏱️ 30 min•🌡️ 325
- 8
For extra crispiness on the cabbage, you can broil the dish for 2-3 minutes after the cabbage is soft. Keep a close eye on it to prevent burning.
⏱️ 3 min
- 9
Carefully remove the corned beef from the Dutch oven and let it rest on a cutting board for 5-10 minutes before slicing against the grain. Serve the sliced corned beef with the honey mustard glazed cabbage and carrots. Optionally, serve with super crispy potatoes cooked separately.
⏱️ 12 min
Kitchen Tools
Nutrition Facts (per serving)
Corned Beef & Honey Mustard Cabbage
For the Corned Beef and Vegetables
- 3 1/4 pounds corned beef brisket, point cut
- 4 beef bouillon cubes, or enough to make 4 cups of broth
- 4 cups water
- 1 pound carrots, peeled and cut into 2-inch chunks
- 1 head green cabbage, cut into 6-8 wedges
For the Honey Mustard Glaze
- 1/4 cup yellow mustard
- 1/4 cup honey, or maple syrup
- 1 tablespoon apple cider vinegar
- 1 tablespoon whole grain mustard
- 1/2 teaspoon black pepper, freshly ground
For Serving (Optional)
- 2 pounds potatoes, for super crispy potatoes, cooked separately
Instructions
- 1
Preheat your oven to 325°F. In a large Dutch oven, dissolve the beef bouillon cubes in 4 cups of water to create beef broth. Place the corned beef brisket into the beef broth, ensuring it is mostly submerged.
⏱️ 10 min•🌡️ 325 - 2
Cover the Dutch oven with its lid and place it into the preheated oven. Braise for 1 hour and 30 minutes.
⏱️ 90 min•🌡️ 325 - 3
Carefully remove the Dutch oven from the oven. Using tongs, flip the corned beef brisket. If needed, remove a small amount of broth to expose the fat cap of the brisket, allowing it to crisp up during the remaining cooking time. Add the peeled and chunked carrots to the Dutch oven around the brisket.
⏱️ 5 min•🌡️ 325 - 4
Return the covered Dutch oven to the oven and continue to braise for another 1 hour and 30 minutes, or until the corned beef is fork-tender (a knife should easily slide into it).
⏱️ 90 min•🌡️ 325 - 5
While the corned beef finishes cooking, prepare the honey mustard glaze. In a small bowl, whisk together the yellow mustard, honey (or maple syrup), apple cider vinegar, whole grain mustard, and black pepper until well combined.
⏱️ 5 min - 6
Once the corned beef is tender, remove the Dutch oven from the oven. Arrange the cabbage wedges around the corned beef and carrots. Generously brush the prepared honey mustard glaze over the cabbage wedges.
⏱️ 10 min - 7
Return the Dutch oven to the oven, uncovered, and bake for an additional 30 minutes, or until the cabbage is soft and slightly caramelized.
⏱️ 30 min•🌡️ 325 - 8
For extra crispiness on the cabbage, you can broil the dish for 2-3 minutes after the cabbage is soft. Keep a close eye on it to prevent burning.
⏱️ 3 min - 9
Carefully remove the corned beef from the Dutch oven and let it rest on a cutting board for 5-10 minutes before slicing against the grain. Serve the sliced corned beef with the honey mustard glazed cabbage and carrots. Optionally, serve with super crispy potatoes cooked separately.
⏱️ 12 min