Corned Beef and Cabbage with Mustard Glaze

Name: Corned Beef and Cabbage with Mustard Glaze
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Irish-American
Ingredients: 8 cups beef broth; 3.14 lbs corned beef brisket, point cut; 4 large carrots; 1 large head green cabbage; 2 tbsp Dijon mustard; 1/4 cup maple syrup; 1 tbsp apple cider vinegar; 1 tbsp whole grain mustard; Freshly ground black pepper, to taste; 1 lb potatoes, for serving

This corned beef and cabbage features tender, braised brisket paired with roasted cabbage finished in a sweet and tangy mustard glaze made with Dijon mustard, maple syrup, and apple cider vinegar.

🌍Irish-American 🏷️Corned beef 🏷️Cabbage 🏷️St. patrick's day 🏷️Dinner Comfort food

🏷️

-0:00

jackiehartlaubonTikTok

Total

15 min

Servings

4

Difficulty

Medium

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by jackiehartlaub

-0:00

jackiehartlaubonTikTok

Ingredients

8 cups beef broth
3.14 lbs corned beef brisket, point cut
4 large carrots
1 large head green cabbage
2 tbsp Dijon mustard
1/4 cup maple syrup
1 tbsp apple cider vinegar
1 tbsp whole grain mustard
Freshly ground black pepper, to taste
1 lb potatoes, for servingoptional

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Instructions

1
In a large Dutch oven, prepare beef broth.
2
Carefully place the corned beef brisket into the hot broth.
3
Cover the Dutch oven and place it in a preheated oven to braise until tender. (Note: Oven temperature and time not specified, but typically 3-4 hours at 325°F).
4
Halfway through cooking, remove the pot from the oven and flip the brisket over.
5
Remove some of the broth to expose the fat cap of the brisket. Add the carrots to the pot, cover, and return to the oven.
6
Once the beef is tender, prepare the cabbage by removing the core and cutting it into large wedges.
7
In a small bowl, prepare the mustard glaze by whisking together Dijon mustard, maple syrup, apple cider vinegar, whole grain mustard, and freshly ground black pepper.
8
Brush the mustard glaze generously over all sides of the cabbage wedges.
9
Add the glazed cabbage wedges to the Dutch oven, arranging them around the brisket.
10
Return the pot to the oven and cook for about 30 more minutes, or until the cabbage is soft.
11
For extra color and crispiness, broil for a few minutes at the end of cooking.
12
Remove the brisket from the pot and let it rest on a cutting board before slicing against the grain.
13
Serve the sliced corned beef with the roasted cabbage, carrots, and crispy potatoes.

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Tips & Notes

Pro tips

Do not skip skimming the broth during the first 15 minutes of braising—this removes impurities and keeps the dish from tasting cloudy.
Slice the corned beef against the grain after braising for maximum tenderness.
Brush the mustard glaze onto cabbage wedges only in the final 15-20 minutes of roasting to prevent over-caramelization.
Reserve 1 cup of braising broth to whisk into extra mustard glaze for serving as a pan sauce.

Substitutions

Whole grain mustard → yellow mustard (less texture, milder flavor)
Maple syrup → honey (slightly floral, similar sweetness)
Apple cider vinegar → white wine vinegar (crisper, less fruity)

Storage & make-ahead

Store braised corned beef in airtight container with braising liquid for up to 4 days; reheat gently over low heat. Roasted cabbage keeps 3 days refrigerated and reheats best in a 325°F oven.

Equipment

Large braising pot or Dutch oven with lid · Baking sheet for roasting cabbage

Common Questions

How long does corned beef take to braise?

Corned beef typically braises for 2.5 to 3 hours in 8 cups of beef broth until fork-tender, depending on the size and thickness of the brisket.

Can I use point cut instead of flat cut?

Yes, this recipe specifically calls for point cut, which has more marbling and becomes very tender when braised.

What's the best way to apply the mustard glaze?

Brush the glaze onto the cabbage during the final roasting stages so it caramelizes without burning. Start with a light coat and reapply every 5-10 minutes.