Corned Beef and Cabbage with Horseradish Cream and Honey Glazed Carrots
Ingredients
- 3 Pound Corned Beef brisket
- 15 cloves
- 3 tbsp spicy or dijon mustard
- 1-2 tbsp minced garlic
- fresh ground pepper
- 1 head of green cabbage
- 8-10 gold baby potatoes
- 1 lb bag of baby carrots
- 3 tbsp butter plus for for topping
- 2 tbsp light brown sugar
- 2 tbsp honey
- water for steaming
- Horseradish Cream Sauce for serving {link below}
Instructions
- Preheat oven to 325 degrees.
- Lay the corned beef in a pan fat side up and stud with cloves.
- Spread mustard, garlic, and fresh ground pepper all over beef.
- Wrap pan with aluminum foil and bake for 2 hours.
- Steam the carrots in a covered saucepan with 1 inch water until simmering.
- Add butter, brown sugar, and honey and continue to cook on low until tender.
- Place scrubbed potatoes in a pot of water and bring to a boil.
- Cook until fork tender then drain and top with butter.
- Cut cabbage in half and steam in a pot with simmering water until tender and soft.
- Drain and top with butter.
- Remove corned beef from oven and unwrap foil.
- Remove the cloves and discard.
- Turn on broiler.
- Place corned beef in broiler for 1-2 minutes until browned and crispy on top.
- Let rest for at least 5 minutes before slicing.
- Cut cabbage in 4ths (or 8ths) and lay the sliced corned beef on top.
- You can pour the horseradish cream over the meat or serve on the side.
- Serve with carrots and potatoes.