Mom’s Corned Beef and Cabbage is full of flavor, due to slow-and-low braising of the brisket in a flavorful broth, combined with a delicious glaze of mustard, brown sugar and cloves. Potatoes, carrots and cabbage are cooked in the meat broth, infusing them with onion, garlic, clove and corned beef flavors.

white plate with Mom's Corned Beef and Cabbage

(Photo by Brent Hofaker)

St. Patrick’s Day is just around the corner! While my family isn’t Irish, growing up, every March we were treated to my mom’s distinctive Corned Beef and Cabbage. In her typical style, she took the basic boiled corned beef brisket and amped up the flavor through two steps:

  1. She braised the brisket (cooking in a moderate amount of liquid over low heat for several hours) in a scrumptious broth of onion, garlic, whole cloves and bay leaf. Braising the meat in this spicy liquid not only ensures the meat comes out super flavorful, it’s also very moist and tender.
  2. As if that wasn’t enough, mom finished the brisket off with a glaze of Dijon mustard, brown sugar and cloves.

Cooking the potatoes, carrots and cabbage in the broth leftover from cooking the meat just layers in even more deliciousness. So put on some green and get cookin’!

Mom’s Corned Beef & Cabbage

white plate with Mom's Corned Beef and Cabbage

Mom’s Corned Beef and Cabbage is full of flavor, due to slow-and-low braising of the brisket in a flavorful broth, combined with a delicious glaze of mustard, brown sugar and cloves. Potatoes, carrots and cabbage are cooked in the meat broth, infusing them with onion, garlic, clove and corned beef flavors.

  • Author: From "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper
  • Yield: 6 servings 1x
  • Category: Main dish, beef, gluten free

Ingredients

Scale
  • 3 pounds corned beef brisket
  • 2 medium yellow onions, sliced
  • 1 teaspoon chopped garlic
  • 6 whole cloves
  • 2 bay leaves
  • 6 small white potatoes (Yukon Gold or red-skinned both work well), peeled
  • 6 small (but not baby) carrots, peeled and cut into 3” pieces
  • 1 medium to large cabbage, cut into 6 wedges
  • Dijon mustard
  • 1/4 cup brown sugar
  • 1/4 teaspoon ground cloves

Instructions

  1. Place corned beef, onions, garlic, whole cloves and bay leaves in large Dutch oven. Cover with water, cover and simmer on a stovetop for 3 hours (one hour per pound) or until fork tender.
  2. Preheat oven to 350 degrees.
  3. Remove meat from liquid and set aside, leaving cooking liquid and spices in the pan. Add the potatoes and carrots. Cover, bring to a boil and cook for 10 minutes. Add the cabbage wedges and cook for an additional 20 minutes or until the vegetables are done.
  4. While the vegetables are cooking, spread the Dijon mustard on the fat side of the meat. Mix together the brown sugar and cloves and sprinkle over the top, pressing down to adhere to the mustard. Place beef in a shallow baking pan and bake for 20 minutes or until top is nicely glazed.
  5. Slice beef and serve with potatoes, carrots and cabbage on the side.

 

Lee Clayton Roper

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I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
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