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Tender Classic Corned Beef and Cabbage Recipe with Easy Mustard Sauce

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A comforting and tender classic corned beef and cabbage dish simmered slowly with root vegetables and served with a tangy, smooth mustard sauce with a hint of sweetness.

Ingredients

Scale
  • 3 to 4 pounds corned beef brisket (with spice packet)
  • 10 cups water
  • 1 large yellow onion, peeled and quartered
  • 4 garlic cloves, smashed
  • 4 medium carrots, peeled and cut into chunks
  • 1 medium head green cabbage, cut into wedges
  • 12 to 15 baby potatoes, halved if large
  • 2 bay leaves
  • 1 tablespoon whole coriander seeds
  • 1 teaspoon black peppercorns
  • Mustard Sauce:
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon unsalted butter, melted
  • Salt and pepper, to taste

Instructions

  1. Rinse and prep the corned beef brisket: Remove the brisket from its packaging and rinse under cold water to wash off excess brine. Pat dry with paper towels. (5 minutes)
  2. Place brisket in pot: Put the brisket fat-side up in a large pot or Dutch oven. Add 10 cups of cold water to cover the meat completely. Toss in the spice packet or add 2 bay leaves, 1 tablespoon coriander seeds, and 1 teaspoon black peppercorns. (2 minutes)
  3. Bring to a boil and simmer: Over medium-high heat, bring the water to a gentle boil. Once boiling, reduce heat to low, cover partially with a lid, and let it simmer gently for about 2.5 hours. Check occasionally to ensure it’s simmering, not boiling hard. (2.5 hours)
  4. Add vegetables: After 2.5 hours, add quartered onion, smashed garlic cloves, carrots, and baby potatoes to the pot around the brisket. Continue simmering for 30 minutes. (30 minutes)
  5. Add cabbage wedges: Place cabbage wedges on top of the meat and vegetables. Cover and simmer for another 15 to 20 minutes, or until cabbage is tender but not mushy. (15–20 minutes)
  6. Prepare mustard sauce: While the last bits are simmering, whisk together Dijon mustard, honey, apple cider vinegar, and melted butter in a small bowl. Season with salt and pepper to taste. Set aside. (5 minutes)
  7. Rest and slice: Carefully remove the corned beef from the pot and let it rest on a cutting board for 10 minutes. Slice against the grain into ¼-inch thick slices. (10 minutes)
  8. Serve: Arrange sliced beef on a platter with the cooked cabbage, carrots, and potatoes. Drizzle the mustard sauce over the beef or serve on the side.

Notes

Rinse the brisket to reduce saltiness. Keep the brisket fat-side up during cooking to baste the meat. Add vegetables in stages to ensure perfect cooking. Slice against the grain for tenderness. If mustard sauce thickens, stir in warm water before serving. For dairy-free sauce, substitute butter with olive oil.

Nutrition

Keywords: corned beef, cabbage, mustard sauce, comfort food, Irish recipe, slow simmer, classic dinner

Find it online: https://hungermind.com/tender-classic-corned-beef-and-cabbage-recipe-with-easy-mustard-sauce/