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
- 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.
- Preheat oven to 350 degrees.
- 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.
- 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.
- Slice beef and serve with potatoes, carrots and cabbage on the side.
- Category: Main dish, beef, gluten free
- Method: Braise and bake
- Cuisine: Irish-American