SHEILA'S FAMOUS MUSTARD-GLAZED CORNED BEEF AND CABBAGE
I grew up on corned beef and cabbage, which we had regularly (and not just on St. Patrick's Day). It was something I always enjoyed so I was surprised when, as an adult, I came across many people who professed their dislike for the meal. After much experimenting, I came up with a juicy, tender corned beef that everybody likes, even the corned beef-haters. This recipe halves easily. For the liquid, I prefer a nice caramel porter. While this takes several days, there really is not a lot of real effort involved, just planning.
Provided by JackieOhNo
Categories European
Time P3D
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Day 1: Add corned beef brisket to a kettle or stockpot that is large enough to hold it. Pour in both bottles of porter or stout, the add enough water to cover the beef entirely. Add onions, bay leaves, salt, peppercorns, garlic and cloves. Over high heat, bring to a boil, the reduce heat to a simmer and cover. Simmer for about 4 hours, until beef is fork-tender. Remove from stove and let cool, then refrigerate overnight.
- Day 2: Remove corned beef from liquid, wrap tightly in aluminum foil and refrigerate overnight. Strain liquid from kettle to remove solids, then heat over medium-high heat until liquid comes to a boil. Add cabbage, potatoes, carrots (and/or parsnips, and rutabaga (or yellow turnip). When liquid is simmering, cover and simmer for about 30 minutes or until vegetables are just crisp-tender. Remove from stove and let cool, then refrigerate overnight.
- Day 3: Remove corned beef from refrigerator, unwrap, and carefully trim off any excess fat. Allow to sit out at room temperature while finishing vegetables and glaze. Reheat vegetables over low heat (so as not to overcook them). In a small saucepan, combine corn syrup and mustard. Bring mixture to a boil over medium heat, stirring constantly with a wooden spoon. Reduce heat to low and simmer uncovered for about 10 minutes, stirring occasionally. Remove from heat and let cool slightly. Preheat broiler and place rack to top of pan will be 5-6 inches from heat source. Place corned beef on broiler pan rack and brush with some of the glaze. Broil corned beef for 8-10 minutes, brushing top and sides frequently with remaining glaze. Remove from broiler and cool for about 5 minutes, then slice against the grain (at a diagonal). Using slotted spoon, remove vegetables from kettle and serve with corned beef, spooning on some vegetable cooking liquid, if desired.
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James McNeill
[email protected]This recipe is a good starting point, but it needs some adjustments. I'm glad I found it though, because it gave me a good base to work from.
yawe patrick
[email protected]This recipe was a bit bland. I added more spices to the mustard glaze and cooked the corned beef for longer. The results were much better.
Classic Ice
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The mustard glaze is amazing and the corned beef is fall-apart tender. I highly recommend this recipe!
Liban Abduqadir
[email protected]I'm not a fan of corned beef, but I loved this recipe! The mustard glaze was a great addition and the cabbage was cooked perfectly. I'll definitely be making this again.
Ilili Fikadu
[email protected]This recipe is a keeper! I've made it several times now and it always turns out perfectly. The mustard glaze is the key ingredient, it adds a wonderful flavor to the corned beef.
Frank Barrin
[email protected]This recipe is a good starting point, but it needs some adjustments. I added more spices to the mustard glaze and cooked the corned beef for longer. The results were much better.
Raymond Neura
[email protected]This recipe was a disaster. The mustard glaze burned and the corned beef was tough and dry. I followed the recipe exactly, so I'm not sure what went wrong.
Jeny May
[email protected]I found the recipe to be a bit bland. The mustard glaze didn't add much flavor to the corned beef and the cabbage was undercooked. I won't be making this recipe again.
Januththara Ramal
[email protected]The mustard glaze was a bit too spicy for my taste, but overall the dish was very good. The corned beef was tender and juicy, and the cabbage was cooked perfectly.
Alison Forness
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The mustard glaze adds a delicious flavor to the corned beef and the cabbage is cooked perfectly. Definitely a special occasion dish.
Elinor Kadussi Naim
[email protected]Followed the recipe to a T and the results were incredible. The mustard glaze was the star of the show, giving the corned beef a beautiful caramelized crust. The cabbage was also cooked perfectly.
Priya Lal
[email protected]This recipe is a must-try for corned beef lovers. The mustard glaze is a perfect complement to the salty beef and the cabbage is cooked to perfection. Will definitely be making this again soon.
Katie G
[email protected]I've never been a fan of corned beef, but this recipe changed my mind. The mustard glaze was a revelation, adding a delightful sweetness and depth of flavor to the meat. Highly recommended!
Sahin Sky
[email protected]This recipe was easy to follow and the end result was impressive. The mustard glaze added a nice touch of tanginess to the corned beef. Will definitely be making this again!
Boikanyo Sebubi
[email protected]Followed the recipe exactly and the results were fantastic! The mustard glaze was a bit spicy for my taste, but overall the dish was delicious. Will make it again with less mustard next time.
Said Alishah
[email protected]This recipe is a keeper! The mustard glaze is the secret ingredient that takes this dish to the next level. The beef was tender and juicy, and the cabbage was cooked to perfection.
nansasi zainabu
[email protected]I'm not a huge fan of corned beef, but this recipe changed my mind. The mustard glaze and cabbage perfectly balanced the strong flavor of the beef. Will definitely make this again!
Sithathu Dibela
[email protected]I've made this recipe several times now and it's always a hit with my family. The mustard glaze is a game-changer, giving the corned beef a delicious caramelized crust.
Krishna Man
[email protected]Just tried this recipe and it turned out amazing! The meat was fall-apart tender and the cabbage was perfectly cooked. The mustard glaze was the star of the show, adding a wonderful flavor to the dish.
Awewe We
[email protected]This corned beef and cabbage recipe is an absolute winner! The mustard glaze adds a delightful tanginess that perfectly complements the savory beef and cabbage. Highly recommended!