HAPPY ST. PATRICK’S DAY!! Here is an easy and delicious recipe for authentic Corn Beef and Cabbage, courtesy of simplyrecipes.com! Enjoy with your most favorite green beer!!
Corned Beef (baked)
- 3 lbs corned beef (in package)
- 10 whole cloves
- 1/4 cup hot sweet honey mustard
- 2 Tbsp brown sugar
- 1 large head of cabbage, sliced into 3/8-inch to 1/2-inch wide slices
- Additional vegetables such as a couple carrots (cut to 1 inch pieces) or several new potatoes (quartered)
Pre-step: corned beef can be very salty, especially when baked. To remove some of the salt before cooking, cover with water, bring to a boil, discard the water, add fresh water and bring to a boil again, again discarding the water. Then proceed.
1 Preheat oven to 350°F. Drain the corned beef from the package and discard the spice packet. Lay corned beef, fat side up, on a large piece of heavy duty, wide, aluminum foil (you may have to get creative with the way you wrap the beef if your foil isn’t wide enough). Insert the cloves into the top of the slab of corned beef, evenly spaced. Spread the top with the hot sweet honey mustard. Sprinkle brown sugar over the top.
2 Wrap the corned beef with foil in a way that allows for a little space on top between the corned beef and the foil, and creates a container to catch the juices. Place foil-wrapped corned beef in a shallow roasting pan and bake for 2 hours.
3 Open the foil wrapping, spread a little more honey mustard over the top of the corned beef, and broil it for 2-3 minutes, until the top is bubbly and lightly browned. Let rest for 5 to 10 minutes, then place on cutting board and cut at a diagonal, across the grain of the meat, into 1/2-inch thick slices. Serve immediately. Serves 5.
Cabbage (Boiled): 1 Once you have removed the corned beef from the pot, add the cabbage and any other vegetables (carrots, new potatoes) to the pot. Taste the liquid. If it is too salty, add more water to the pot. Raise the heat until the liquid is simmering well. Simmer until the cabbage and any other vegetables are cooked through, 15-30 minutes.
Place vegetables in a serving bowl, add a little of the cooking liquid to the bowl.