Glazed Corned Beef Brisket Veggies
Transform your family dinner into a hearty and flavorful feast with this Glazed Corned Beef Brisket with Veggies recipe! This dish combines tender, slow-simmered corned beef brisket with colorful root vegetables and cabbage, all perfectly cooked in a spiced broth. The star of the show? A rich, caramelized glaze made with brown sugar, Dijon mustard, honey, and apple cider vinegar that takes the beef to the next level, adding a touch of sweetness and a tangy finish. Serve this one-pot wonder with a drizzle of its savory cooking liquid for a comforting, satisfying meal. With just 15 minutes of prep and effortless stovetop and oven techniques, this recipe is ideal for celebrations, St. Patrick’s Day, or any time you crave a cozy dish.
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Recipe Information
Ingredients
- 3 pounds corned beef brisket
- 8 cups water
- 8 pieces small red potatoes
- 4 pieces carrots, peeled and halved
- 1 head green cabbage, cut into wedges
- 1 cup brown sugar
- 3 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 6 pieces whole cloves (optional)
- 1 packet spice packet (from brisket)
Instructions
Rinse the corned beef brisket under cold water to remove excess brine and pat it dry with paper towels.
Place the brisket in a large pot and add the water along with the spice packet that came with the brisket. If you like, you can add the whole cloves for additional flavor.
Bring the water to a boil, then reduce the heat to low, cover the pot, and let the brisket simmer gently for about 2.5 hours.
While the brisket simmers, wash the potatoes, peel and halve the carrots, and cut the cabbage into wedges. Set them aside.
After 2.5 hours, add the potatoes and carrots to the pot with the brisket, covering them in the broth. Cook for an additional 30 minutes.
Add the cabbage wedges to the pot and continue cooking for an additional 20 minutes, or until the vegetables are tender and the brisket is fork-tender.
Preheat your oven to 375°F (190°C) and line a baking sheet with foil. Carefully remove the brisket from the pot and place it on the prepared baking sheet, leaving the vegetables in the pot to stay warm.
In a small bowl, whisk together the brown sugar, Dijon mustard, apple cider vinegar, and honey to create the glaze.
Brush the glaze generously over the top and sides of the brisket. Place the brisket in the oven and bake for 15-20 minutes, or until the glaze is caramelized and bubbling.
Remove the brisket from the oven and let it rest for 10 minutes before slicing it against the grain into thin slices.
Serve the brisket slices with the cooked potatoes, carrots, and cabbage on the side. Drizzle a bit of the cooking liquid over the vegetables for extra flavor. Enjoy!
Nutrition Facts
Calories |
854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 2393 mg | 104% | |
| Total Carbohydrate | 81.8 g | 30% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 56.6 g | ||
| Protein | 61.1 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1095 mg | 23% | |
*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.
