Mustard-Glazed Corned Beef & Cabbage
Active: 20 min
Total: 3 3/4 hr
Serves: 8
1 3-lb piece corned beef (with spice packet, if included), trimmed of excess fat
1 12-oz bottle pale ale or light beer
1 medium onion, halved
2 cloves garlic, smashed
2 bay leaves
1 1/2 lb small red potatoes, halved or quartered, if large
1 small head green cabbage (about 1 3/4 lb), cut into 8 wedges
3/4 cup whole-grain mustard
1/4 cup packed light brown sugar
2 Tbsp cider vinegar
1. Place corned beef in a large pot. Add the beer, onion, garlic, bay leaves, 1 1/2 cups water and the contents of the spice packet (if included), and bring to a boil. Reduce heat and simmer, covered, until tender and easily pierced with a fork, 2 1/2 to 3 hours.
2. Heat oven to 375F. Transfer the beef to a foil-lined baking sheet. Add the potatoes and cabbage to the pot and simmer, covered, until the vegetables are just tender, 10 to 15 minutes.
3. Meanwhile, in a bowl, combine the mustard, sugar and vinegar. Brush the beef with 3 Tbsp 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.
Woman's Day, March 2011, p.150.
