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Authentic Corned Beef and Cabbage

4.73 Mitt(s) 11 Rating(s)11 votes, average: 4.73 out of 511 votes, average: 4.73 out of 511 votes, average: 4.73 out of 511 votes, average: 4.73 out of 511 votes, average: 4.73 out of 5

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Level: Easy

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Description

I worked at a very popular Irish Pub in St. Louis some 20 years ago. The chef at that time shared this wonderful recipe with me. Enjoy!

Ingredients

  • 4 pounds Flat Cut Corned Beef Brisket
  • ¼ cups French's Yellow Mustard
  • ¾ cups Brown Sugar
  • 1 head Cabbage, Quartered

Preparation

1. Place the brisket with the seasoning packet (comes in the packaged corned beef) into a dutch oven and cover with water. Make sure you include the juices from the package as well. Bring to a boil then simmer for 2 1/2 hours with the lid half on.

2. Line a jellyroll pan with foil. Place brisket on foil. Add several ladles of corned beef broth onto the pan. This is what they call a “wet bath”.

3. Combine the mustard and the brown sugar and dress the brisket with half of the mixture.

4. Place brisket in heated oven of 275 degrees for 2 1/2 hours.

5. Reglaze with remaining brown sugar/mustard mixture after first hour.

6. Before pulling out the brisket, set oven on broil and broil brisket for 2-4 minutes to caramelize the top. DO NOT LET IT BURN because it will want to! Let stand for 15 mins before slicing.

7. Add quartered cabbage to corned beef broth and simmer for 30 minutes or till cabbage is tender to the fork.

15 Comments

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Pam in AZ on 3.18.2012

This was great! Very easy and yummy.

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adeline on 5.12.2011

I just happened to run across this….good thing !
It’s in the oven now and smells great…can’t wait to taste it.
thanks for sharing with us

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kohlerjencooks on 3.18.2011

This was the best corned beef I have ever had! My husband decided that it will be our only corned beef recipe. Tomorrow morning it will be corned beef hash:) Yummy! Thanks for a wonderful recipe.

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shauschel on 3.17.2011

I made this tonight for supper. It was awesome. My hubby asked me how expensive this was to make, and I said not bad. He told me we didn’t need to wait another year to have it. THANKS!

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cooker1234 on 4.13.2010

I just want to say that this is the best recipe for corned beef ever. I have always boiled my corned beef but never boiled and BAKED! The texture is so much more moist and a LOT more attractive than just a plain boil. The glaze was delicious too. Was unsure that this could be that great but boy was I wrong. Thanks for sharing! Kim

11 Reviews

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Kristiyn on 3.18.2017

Oh my gosh! So delicious and super super easy. The corned beef turned out fork tender and melt in your mouth and mustard glaze really makes it! This will be my go to from now on!
Thank you!

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Cindy Lee on 3.16.2013

This comes out tender and extremely flavorful…our family’s favorite for sure!

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sophiegrace on 2.20.2013

This is seriously delicious! Corned beef is historically not much of a treat. Enter this recipe: My guests, children and my spouse were begging for more and I was having some serious remorse for not doubling the recipe!

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rachelcooks on 3.21.2012

Big hit! My husband asked me to make corned beef and cabbage for St. Patrick’s day this year and I was so reluctant because I didn’t think something that you boil to cook would have any real flavor. When I found this recipe which calls for half broiling, half roasting, I decided it was a nice compromise. This recipe made a believer out of me! LOVED IT! There were almost no leftovers, and I had at least two helpings myself. Now, I have reason to make this every year. Thanks for the great recipe!

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rhondalp on 4.17.2011

I made this for dinner today and it was a huge hit with my family – this is definitely how I’ll be making corned beef from here on out. Thanks for sharing!

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