Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
white plate with Mom's Corned Beef and Cabbage

Corned Beef and Cabbage with Potatoes and Carrots

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

  • Prep Time: 10 minutes
  • Cook Time: 175 minutes
  • Total Time: 3 hours 5 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Ingredients

Scale
  • 3 pounds corned beef brisket, rinsed and patted dry
  • 2 medium yellow onions, sliced
  • 1 teaspoon chopped garlic
  • 6 whole cloves
  • 2 bay leaves
  • 18 to 24 small ( 1 to 2 inch) Yukon gold or red-skinned potatoes, peeled
  • 6 medium to large carrots, peeled and cut into 2” 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 2 1/4 to 2 3/4 hours (45 to 50 minutes 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 5 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. Watch carefully to make sure the glaze doesn’t burn.
  5. Slice beef and serve with potatoes, carrots and cabbage on the side.
  • Author: From "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper
  • Category: Main dish, beef, gluten free
  • Method: Braise and bake
  • Cuisine: Irish-American