Corned Beef and Cabbage with Potatoes and Carrots
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.
Servings: 6 servings
Calories: 956kcal
Ingredients
- 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 carrots peeled and cut into 2” pieces, medium to large
- 1 cabbage cut into 6 wedges, medium to large
- 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.
Nutrition
Calories: 956kcal | Carbohydrates: 117g | Protein: 47g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 122mg | Sodium: 2865mg | Potassium: 3344mg | Fiber: 17g | Sugar: 22g | Vitamin A: 10352IU | Vitamin C: 224mg | Calcium: 177mg | Iron: 9mg