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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Mustard glazed corned beef and cabbage Recipe

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This recipe for Mustard glazed corned beef and cabbage is from It's McClinton Family Affair: Eat, Drink, and Be Merry, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 3lb corned beef brisket (with spice packet), trim of the fat.
1 12 oz bottle or can of light beer 🍻(any kind will do)
1 med. Onion cut in halves
2 cloves of garlic (smashed or minced)
2 bay leaves
1 1/2 lbs if potatoes cut in quarters
1 head of cabbage

Glaze
3/4 cup of yellow mustard
1 tsp whole mustard seed
1/4 cup brown sugar packed
2 tbs apple cider vinegar




Directions:
Directions:
Place corned beef in a large pot, add the beer 🍻, onion, garlic, bay leaves 1 1/2 cups of water and the spice packet, bring to a boil. Reduce heat and simmer covered until tender and meat pierces easily with fork. (About 2-3 hours)
Heat oven to 375 degrees, transfer the brisket to a foil lined baking dish, add the potatoes and cabbage to the pit and simmer covered fir 10 -15 minutes or until tender.
In a bowl combine the glaze ingredients and brush the brisket all over with the glaze and roast until the sauce thickens, remove the brisket and let rest covered for about 10 minutes, transfer to cutting board and slice. Serve with the sauce that's remaining. ( optional)

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
This is one of my favorite recipes, make you some good egg 🍳 cornbread and you sho nuff got some good eating 🍴 !

 

 

 

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