Honey Mustard Corned Beef Brisket and Cabbage recipe
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Ingredients
- 1 (4 pound) corned beef brisket 4 cups water, or as needed to cover 8 small red potatoes 1 teaspoon salt, or to taste 1 head cabbage, cut into bite-size pieces 1 cup butter 1 cup honey ¼ cup horseradish mustard
Nutrition Info
- 606.7 caloriescarbohydrate: 57.7 gcholesterol: 129 mgfat: 35.3 gfiber: 5.8 gprotein: 19.4 gsaturatedFat: 17.1 gservingSize: -sodium: 1386.7 mgsugar: 33.2 gtransFat: : -unsaturatedFat: : -
Directions Honey Mustard Corned Beef Brisket and Cabbage
Directions
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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.
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.
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.
Melt butter in a saucepan and stir honey and horseradish mustard into butter. Bring to a boil and remove from heat.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
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.