Corned Beef Excitement
Get ready to elevate your St. Patrick’s Day feast—or any family dinner—with "Corned Beef Excitement," a hearty and flavor-packed recipe that brings together tender corned beef, vibrant vegetables, and a deliciously sweet-and-savory mustard glaze. This one-pot classic starts with a simmered brisket infused with aromatic spices and finishes with a quick oven glaze for a caramelized crust bursting with Dijon and honey flavor. Paired with butter-drenched garlic vegetables—like perfectly cooked red potatoes, carrots, and green cabbage—it’s a comforting, complete meal that’s as satisfying as it is easy to prepare. Garnish with fresh parsley for a pop of color and freshness, and enjoy this mouthwatering, family-friendly dish that’s perfect for any occasion. Simple, savory, and irresistibly festive!
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Recipe Information
Ingredients
- 3 lbs corned beef brisket
- 10 cups water
- 4 medium, peeled and sliced carrots
- 6 small, halved red potatoes
- 1 head, quartered green cabbage
- 1 packet (included with corned beef) spice packet
- 3 tbsp Dijon mustard
- 2 tbsp honey
- 2 tbsp butter
- 3 minced garlic cloves
- 0.5 tsp ground black pepper
- 2 tbsp, chopped (optional garnish) parsley
Instructions
Rinse the corned beef under cold water to remove excess brine, then pat it dry with paper towels.
In a large pot, add the corned beef, spice packet, and 10 cups of water. Bring to a boil over high heat.
Reduce the heat to a simmer, cover with a lid, and let cook for 2 hours. Skim off impurities occasionally for a clear broth.
Add the carrots and red potatoes to the pot with the corned beef. Simmer for an additional 25 minutes.
Gently add the cabbage quarters to the pot and cook for another 15 minutes, or until all vegetables are tender.
While the beef and vegetables cook, prepare the mustard glaze by combining Dijon mustard, honey, and ground black pepper in a small bowl.
Preheat the oven to 400°F (200°C). Once the corned beef is finished cooking, carefully remove it from the pot and place it on a baking sheet lined with foil.
Brush the mustard glaze evenly over the top of the corned beef. Bake in the oven for 10-15 minutes, or until the glaze is golden and slightly caramelized.
Melt butter in a small skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Drizzle the garlic butter over the cooked vegetables in the pot.
Slice the rested corned beef against the grain into thin slices. Serve with the vegetables and garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 2397 mg | 104% | |
| Total Carbohydrate | 41.4 g | 15% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 17.9 g | ||
| Protein | 61.2 g | 122% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 144 mg | 11% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 861 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
