This glazed corned beef recipe is the only one you’ll need for a hearty family meal or St. Patrick’s Day dinner.
- 1 (4- to 5-pound) corned beef brisket
- 1 tablespoon mixed pickling spices (see below)
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seed
- 1/2 teaspoon dried leaf thyme
For the Vegetables:
- 6 medium red potatoes (peeled and cut into halves or quarters, depending on size)
- 2 cups baby carrots (or about 4 to 6 medium carrots)
- 6 small turnips (peeled)
- 1 to 2 dozen small boiling onions
- 1 medium cabbage (cut into 8 wedges)
For the Glaze:
- 1/2 cup brown sugar (packed)
- 1/4 cup cider vinegar
- 1/4 cup prepared mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Put the corned beef brisket in a large Dutch oven or stockpot and cover with water. Tie spices in a double thickness of cheesecloth or put them in a small bouquet garni bag. Add the spice bag to the water.
- Place the pot over high heat and bring to a boil; reduce heat to low, cover, and simmer for 2 1/2 hours.
- Add the potatoes, carrots, turnips, and peeled onions. Cover and simmer for 10 minutes longer.
- Add the cabbage wedges, cover, and simmer for about 15 minutes longer, or until vegetables are tender. (Cabbage can be cooked in a separate pan if you don’t have room, in a small amount of salted boiling water.) Cover the pan and simmer for about 15 minutes. Continue to simmer the potatoes and other vegetables until tender.
- Heat the oven to 375 F/.
- Transfer the corned beef brisket to a baking pan.
- Combine glaze ingredients in a saucepan. Bring to a simmer and cook, stirring, for 5 minutes. Spoon over corned beef
- Bake in the preheated oven for about 10 minutes, basting a few times.
- Transfer the glazed corned beef to a large serving platter and slice the meat. Arrange the cabbage wedges, potatoes, carrots, onions, and turnips around the sliced brisket.