Dijon-Glazed Corned Beef with Savory Cabbage and Red Potatoes

BY: Snake River Farms

  • cooking-duration 4 HR 30 MIN
  • servings 6 SERVINGS
  • cooking-style oven
  • cooking-mode beginner

Prepare Snake River Farms American Wagyu corned beef with the classic ingredients of cabbage and potatoes using a simple, but using a not-as-traditional technique. This is an office favorite because it's easy, delicious and delivers a complete mouthwatering dinner to your table.

The finished corned beef is tender, the vegetables hold their texture and the Dijon mustard delivers just the right acidic contrast.

Ingredients

Dijon-Glazed Corned Beef with Savory Cabbage and Red Potatoes

  • 1 Snake River Farms corned beef brisket Buy Now

  • 6 cloves garlic (peeled)

  • 2 teaspoons whole peppercorn

  • 2 cups water

  • 6 tablespoons butter

  • 1 cup green onions (sliced, white and green parts included)

  • 1/2 cup horseradish

  • 1/2 teaspoon ground black pepper

  • 1/4 teaspoon salt

  • 1 head of cabbage (cored, cut into 6 wedges)

  • 1.5 pounds small red-skinned potatoes (cut in half)

  • 2 tablespoons orange marmalade (for glaze)

  • 2 teaspoons Dijon-style mustard (for glaze)

Directions

1
Position oven racks in upper and lower thirds of the oven. Pre-heat oven to 350 degrees
2 minutes
2
Place corned beef brisket in roasting pan, then sprinkle garlic and peppercorns around the brisket. Add water and cover brisket tightly with aluminum foil. Braise in upper third of oven for 3 to 3.5 hours or until brisket is fork tender.
3 hours
3
Meanwhile, place butter, green onions, horseradish, ground pepper and salt into a glass measuring cup. Microwave on high for 1-2 minutes until butter melts. Mix well.
2 minutes
4
Place cabbage wedges on one half of a baking sheet and potatoes on the other half. Drizzle horseradish-butter mixture over vegetables, turning cabbage and tossing potatoes to coat. Cover with aluminum foil. Roast in lower third of the oven with the brisket for 55 minutes.
1 hour
5
Uncover vegetables. Continue roasting for 15 to 20 minutes or until vegetables are tender and begin to brown.
15 minutes
6
Combine glaze ingredients in a bowl. Remove brisket from roasting pan and place on a broiler pan rack. Brush glaze over the brisket.
2 minutes
7
Broil the brisket so the meat is 3-4 inches from the burner for 2 to 3 minutes or until glaze is bubbly and beginning to brown.
2 minutes
8
Carve against the grain in thin slices. Serve with potatoes and cabbage.
2 minutes