Ingredients
Scale
- 3 pounds corned beef brisket
- 10 whole cloves
- 1/4 cup hot sweet honey mustard
- 2 tablespoons brown sugar
- Extra virgin olive oil and butter
- 1 medium yellow onion, chopped
- 1 clove garlic, minced
- 1 large head cabbage, sliced into 3/8-inch to 1/2-inch slices
- Salt
- Additional vegetables such as carrots or new potatoes (optional)
Instructions
- Preheat oven to 350°F.
- Lightly boil corned beef to remove excess salt.
- Insert cloves into corned beef, spread honey mustard, and sprinkle brown sugar.
- Wrap corned beef in foil and bake for 2 hours.
- Broil corned beef for 2-3 minutes until browned.
- Slice corned beef across the grain before serving.
- For boiled corned beef, simmer in water with spice packet for 2-3 hours.
- Sauté onions and garlic in olive oil.
- Add cabbage in batches, browning each before adding more.
- Serve sautéed or boiled cabbage with corned beef.
Notes
- Blanching corned beef removes excess salt.
- Slicing against the grain ensures tenderness.
- Adjust cooking time based on cabbage thickness.
- Reserve cooking liquid for boiled cabbage.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Dish
- Method: Baking, Boiling, Sautéing
- Cuisine: Irish
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 120mg