Sheila’s Famous Mustard-Glazed Corned Beef and Cabbage

May 11, 2023May 11, 20230 0
Sheila's Famous Mustard-Glazed Corned Beef and Cabbage Recipe
in Main

Prep

20 min

Cook

4 hours

Ready In

4 hours 20 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 bottles porter or ( 12 ounce ) bottles stout beer
water
8 lbs flat-cut corned beef brisket ( do not get point cut )
2 onions , quartered
2 bay leaves
1 teaspoon salt
10 whole black peppercorns
4 garlic cloves
10 whole cloves
1 head cabbage , cored and cut into about 6 wedges
12 small red new potatoes
1 lb baby carrots ( or 1/2 lb . baby carrots and 4 parsnips , peeled and cut into 1-inch pieces )
1 medium rutabagas or 1 medium yellow turnip , peeled and cut into 2-inch chunks
1/2 cup dark corn syrup
1 tablespoon Dijon mustard

Nutrision Information

Servings Per Recipe
10-12
Calories
515
Sugar
25g
Fat
28g
Corned beef and cabbage is a classic Irish-American dish that traces back to the immigrant communities who settled in New York City in the mid-19th century. Today, it's a popular St. Patrick's Day meal that has evolved to include many different variations and interpretations. This recipe features a flavorful mustard glaze that elevates the taste of the beef and vegetables to a new level. If you're looking for a hearty and satisfying meal to share with family and friends, Sheila's Famous Mustard-Glazed Corned Beef and Cabbage is sure to impress.

Instructions

1.Preheat oven to 350 °F.
2.Put both the beer and enough water to slightly cover the beef in a large pot or Dutch oven with a tight-fitting lid. Add onions, bay leaves, salt, peppercorns, garlic, and cloves and bring to a simmer. Add the corned beef, fat side up, and push it down, so it is covered mostly by liquid. Cover and put in the oven.
3.Cook for 2 1/2 hours.
4.Meanwhile, cut up the vegetables. After 2 1/2 hours, take the pot out of the oven and add the vegetables. Cover and return it to the oven for another 1 1/2-2 hours or until beef and vegetables are tender. Take out the beef and let rest for 10-15 minutes before slicing.
5.For the glaze, combine the corn syrup and mustard. Remove the bay leaves and brush or spoon the glaze over the brisket.
6.Place sliced beef and vegetables on a serving platter. Serve with some of the cooking liquid or with extra mustard or horseradish if desired.

PROS

This dish is a savory and satisfying meal perfect for St.
Patrick’s Day or any other occasion.
It’s also a great make-ahead meal since it reheats well.

All the ingredients are easy to find and relatively budget-friendly.

This recipe yields plenty of leftovers for sandwiches and other dishes.

CONS

This recipe takes several hours to cook, so it’s not a quick weeknight meal.

The beef can be high in sodium, so it’s best consumed in moderation.

It might not be suitable for vegetarians or people with gluten or dairy allergies.

HEALTH & BENEFITS

Corned beef and cabbage is a good source of protein and vitamin B-12. Cabbage is high in fiber, vitamin C, and vitamin K, while the other vegetables provide additional vitamins and minerals for a well-balanced diet.
However, corned beef can also be high in saturated fat and sodium, so it’s best to consume it moderately as part of a healthy diet.

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