Sometimes it doesn't make sense to make Corned Beef and Cabbage on St. Patrick's day. Nevermind, it ALWAYS makes sense.
I love it. We always had it growing up. It is so delicious. And the smell in the house might be the best part. I remember the first time I made it. This was also the time I learned that Scot had never had it!!!! But there have been more plenty more shocking meals/ingredients that he had never had. Like sweet potatoes. Which, my family still teases him about. I think he learned to never mention things like that around my family again.
Also, did you know Scot has like mad yo-yo skills? He can do all the tricks. He just happens to be yo-yo-ing right now.
Ok, back to the corned beef. This is weird, but I didn't actually follow this recipe. But I SO wanted to. I just got way too hungry to take the extra step of glazing it and baking it. And I am 100% confident that it would be amazing. I just did the traditional version of boiling it with the spice packet. And you really can't go wrong.
Corned Beef and Cabbage
1 2 pound corned beef brisket
3 tablespoons Dijon mustard
1 tablespoon honey
2 tablespoons brown sugar
1 cabbage (cut into wedges)
2 carrots (peeled and sliced)
2 potatoes (peeled and cut in half)
1. Place the corned beef along with the spices into a large pan and cover with water.
2. Bring to a boil, reduce the heat and simmer, covered, until fork tender, about 1 hour per pound.
3. Remove the beef from the water and pat dry, leaving the water in the pan.
4. Mix the honey and mustard and brush onto the top of the beef.
5. Sprinkle the brown sugar over the beef.
6. Bake in a preheated 400F oven for 20-30 minutes bringing it to broil for the last few minutes to caramelize the glaze.
7. Meanwhile, place the vegetables in the pan with water and simmer until tender, about 20-30 minutes.
8. Slice the the beef again the grain and serve with the vegetables.
(Servings: 4, Prep time: 5 min., Cook time: 3 hours, Difficulty: Easy)