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Honey Mustard Corned Beef Brisket and Cabbage

Honey Mustard Corned Beef Brisket and Cabbage

  • Prep

    15 m
  • Cook

    3 h 40 m
  • Ready In

    3 h 55 m
Tracy85710

Tracy85710

My father used to make this recipe, one of his many tries (most successful)! But this one stands out as one of his best! Good Irish eating, just need the soda bread and your favorite beer. Hmmmmmmm. Serve with boiled red potatoes, cabbage, and asparagus. Enjoy!

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Nutrition

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  • Calories:
  • 607 kcal
  • 30%
  • Fat:
  • 35.3 g
  • 54%
  • Carbs:
  • 57.7g
  • 19%
  • Protein:
  • 19.4 g
  • 39%
  • Cholesterol:
  • 129 mg
  • 43%
  • Sodium:
  • 1387 mg
  • 55%

Based on a 2,000 calorie diet

Directions

  1. Place corned beef with fat side down into a large slow cooker and pour enough water over corned beef to cover. Cook on High until beef is tender, about 3 hours.
  2. Place potatoes into a large pot, cover with water, and stir in salt to taste; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
  3. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cabbage, cover, and steam until tender, 8 to 10 minutes.
  4. Melt butter in a saucepan and stir honey and horseradish mustard into butter. Bring to a boil and remove from heat.
  5. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  6. Place corned beef, fat side down, into a roasting pan. Pour half the honey-mustard sauce over brisket; broil until corned beef is golden brown, about 5 minutes. Serve corned beef with boiled potatoes and cabbage, topped with remaining honey-mustard sauce.
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Reviews

MEL06010
2

MEL06010

3/17/2013

I've never been a big fan of corned beef & I only make it once a year for St. Patty's Day...but after trying this recipe, I will make it more often. YUM!! The only things I did differenty were to add the spice packet (that came w/the beef) to the crockpot, cut the sauce recipe in 1/2 (it made plenty) & did my potatoes & cabbage seperately. Again, YUM!!!

Frances Manion
0

Frances Manion

3/18/2014

OUTSTANDING!!!!!!!!!!!!!!!!!!!!!!!! I have never cooked my cabbage/carrots/potatoes separate from the brisket before, but I doubt I will 'one pot' it ever again! the glaze was out of this world! My husband is now a corned beef fan!

misselaineous
0

misselaineous

2/8/2014

The corned beef and trimmings came out great, but nobody cared for the sauce. I was looking forward to it, as I like butter, honey, and horseradish mustard, but as a combination, it just had an odd taste. Next time I'll forget the sauce.

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