Corned Beef With Cabbage, Potatoes, and Carrots
This delicious corned beef dinner is a complete meal, perfect for St. Patrick's Day. The brisket is glazed with a mixture of brown sugar and mustard.
- Serves: 6 persons
- For the Corned Beef:
- 1(4- to 5-pound) corned beef brisket
- 1tablespoon mixed pickling spices
- 1teaspoon black peppercorns
- 1teaspoon mustard seed (yellow or brown)
- ½teaspoon dried leaf thyme
- For the Vegetables:
- 6medium red potatoes (peeled and halved or quartered, depending on size)
- 2cups baby carrots (or about 4 to 6 medium carrots)
- 6small turnips (peeled)
- 1to 2 dozen small boiling onions
- 1medium cabbage (cut into 8 wedges)
- For the Glaze:
- ½cup brown sugar (packed)
- ¼cup cider vinegar
- ¼cup prepared mustard
- ¼teaspoon garlic powder
- ¼teaspoon onion powder
Step 1Put the corned beef brisket in a large Dutch oven or stockpot and cover with water. Tie the pickling spices, peppercorns, mustard seeds, and thyme in a double thickness of cheesecloth or put them in a small bouquet garni bag. Add the spice bag to the water.
Step 2Place the pot over high heat and bring to a boil; reduce the heat to low, cover, and simmer for 2 1/2 hours.
Step 3Add the potatoes, carrots, turnips, and peeled onions. Cover and simmer for 10 minutes longer.
Step 4Add the cabbage wedges , cover, and simmer for about 15 minutes longer, or until the vegetables are tender. Cover the pan and simmer for about 15 minutes, until the potatoes and other vegetables are tender.
Step 5Heat the oven to 375 F/190 C/Gas 5. Transfer the corned beef brisket to a baking pan.
Step 6Combine the glaze ingredients in a saucepan. Bring to a simmer and cook, stirring, for 5 minutes. Spoon over the corned beef
Step 7Bake in the preheated oven for about 10 minutes, basting a few times.
Step 8Transfer the glazed corned beef to a large serving platter and slice the meat. Arrange the cabbage wedges, potatoes, carrots, onions, and turnips around the sliced brisket.
Step 9Serve and enjoy.