Mustard-Glazed Corned Beef with Cabbage

A great recipe for St. Pat's or anytime.The mustard glaze and roasting of the boiled corn beef adds to both the flavor and appearance of the meat. Although I cooked the corned beef in a slow cooker, it could be cooked on top of the stove for about 3 hours or until tender. Cooking the cabbage separately insures it is tender but not mushy. 

Accompaniments for  our Corned Beef and Cabbage: Oven Roasted Potatoes, Green on Green Salad and Cream Puffs for dessert.

Salad greens, broccoli florets, peans and garden-fresh chives,
served with Celery Seed Dressing

Mustard-Glazed Corned Beef with Cabbage

1 corned beef with spice packet, about 4 lbs.

1 bottle pale ale or light beer

1 1/2 cups water

1 medium onion, sliced 

2 clove garlic

2  bay leaves

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Olive oil

1 large head green cabbage, cut into wedges or chunks depending on preference

Salt and pepper as needed

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3/4 cup whole-grain mustard

1/4 cup packed light brown sugar

2 tablespoons cider vinegar

1. Place corned beef and seasoning packet in oblong slow cooker. Add the beer, onion, garlic, bay leaves, 1 1/2 cups water. Set on high and cook for 4 to 5 hours. Can be reduced to low once meat is tender and easily pierced with a fork.
   
   
   
2. When meat is tender, remove from liquid and tent. Transfer beef to a foil-lined (or silicon-lined) baking sheet; set aside.
3. To prepare mustard sauce: Combine the mustard, sugar and vinegar. 
4. About 30 minutes before serving the meat, heat a little olive oil in the bottom of a low, flat Dutch Oven or skillet. Add cabbage and sauté briefly. Add liquid leftover from the corned beef; bring to a boil, then turn to simmer, add a lid and continue to cook until cabbage is tender, about 20 minutes+. 
   
   
   
   
5. Preheat oven to 375ºF
6. Brush the beef with about 2 to 3 tablespoons of the mustard mixture and roast until the sauce has thickened and set slightly, 12 to 15 minutes. Transfer the beef to a cutting board and thinly slice. Serve with the vegetables and remaining sauce.
   
   
   

Recipe without photos . . . Mustard-Glazed Corned Beef with Cabbage

1 corned beef with spice packet, about 4 lbs.

1 bottle pale ale or light beer

1 1/2 cups water

1 medium onion, sliced 

2 clove garlic

2  bay leaves

------

Olive oil

1 large head green cabbage, cut into wedges or chunks depending on preference

Salt and pepper as needed

------

3/4 cup whole-grain mustard

1/4 cup packed light brown sugar

2 tablespoons cider vinegar

1. Place corned beef and seasoning packet in oblong slow cooker. Add the beer, onion, garlic, bay leaves, 1 1/2 cups water. Set on high and cook for 4 to 5 hours. Can be reduced to low once meat is tender and easily pierced with a fork.
2. When meat is tender, remove from liquid and tent. Transfer beef to a foil-lined (or silicon-lined) baking sheet; set aside.
3. To prepare mustard sauce: Combine the mustard, sugar and vinegar. 
4. About 30 minutes before serving the meat, heat a little olive oil in the bottom of a low, flat Dutch Oven or skillet. Add cabbage and sauté briefly. Add liquid leftover from the corned beef; bring to a boil, then turn to simmer, add a lid and continue to cook until cabbage is tender, about 20 minutes+.
5. Preheat oven to 375ºF
6. Brush the beef with about 2 to 3 tablespoons of the mustard mixture and roast until the sauce has thickened and set slightly, 12 to 15 minutes. Transfer the beef to a cutting board and thinly slice. Serve with the vegetables and remaining sauce.