Corned Beef and Cabbage with Mustard Glaze

In a large Dutch oven, prepare beef broth.

Carefully place the corned beef brisket into the hot broth.

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).

Halfway through cooking, remove the pot from the oven and flip the brisket over.

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.

Once the beef is tender, prepare the cabbage by removing the core and cutting it into large wedges.

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.

Brush the mustard glaze generously over all sides of the cabbage wedges.

Add the glazed cabbage wedges to the Dutch oven, arranging them around the brisket.

Return the pot to the oven and cook for about 30 more minutes, or until the cabbage is soft.

For extra color and crispiness, broil for a few minutes at the end of cooking.

Remove the brisket from the pot and let it rest on a cutting board before slicing against the grain.

Serve the sliced corned beef with the roasted cabbage, carrots, and crispy potatoes.