If you are craving a hearty and comforting meal that melds rich flavors with tender textures, then you must try this Brown Sugar & Dijon Glazed Corned Beef with Cabbage and Red Potatoes Recipe. This dish is a celebration of classic ingredients elevated by a sweet and tangy glaze that caramelizes perfectly on the corned beef, balancing the savory, slightly briny meat with the earthiness of cabbage and the gentle starchiness of red potatoes. It’s a dish that’s just as welcoming on a chilly evening as it is for a festive gathering, embodying warmth, tradition, and the kind of satisfying flavors that linger long after the last bite.
Ingredients You’ll Need
To bring this delicious Brown Sugar & Dijon Glazed Corned Beef with Cabbage and Red Potatoes Recipe to life, you’ll only need a handful of straightforward, pantry-friendly ingredients. Each element plays an important role—whether it’s the hearty corned beef acting as the star, the sauerkraut adding a zingy contrast, or the vibrant vegetables providing texture and color.
- Corned beef, 8 lbs: This is the flavorful centerpiece, ideally with the seasoning packet for extra depth.
- Sauerkraut, 2 (28-ounce) cans, drained: Adds a tangy, slightly fermented bite that complements the richness of the beef.
- Small red potatoes, 3 pounds, halved if large: They hold their shape well and soak up the delicious juices perfectly.
- Green cabbage, 2 pounds, cut into 10 wedges: Brings a mild sweetness and a tender crunch to the dish.
- Carrots, 12, peeled and cut into 2-inch chunks: Offer a subtle earthiness and bright color contrast.
- Brown sugar, 2/3 cup: The key to creating that irresistible caramelized glaze.
- Dijon mustard, 6 tablespoons: Delivers a tangy kick that balances the sweetness of the brown sugar.
How to Make Brown Sugar & Dijon Glazed Corned Beef with Cabbage and Red Potatoes Recipe
Step 1: Prepare the Corned Beef
Start by preheating your oven to 325°F (165°C). Give your corned beef a good rinse to remove any excess brine, then nestle it into a large roasting pan or Dutch oven. This sets the stage perfectly for slow roasting, ensuring that the meat stays juicy and tender throughout the cooking process.
Step 2: Add the Sauerkraut, Potatoes, and Carrots
Next, distribute the drained sauerkraut around the beef. This isn’t just for flavor—it also helps keep the meat moist. Then, tuck in the halved potatoes and chunked carrots around the edges. Cover everything tightly with foil or a lid to trap in all the steam and flavor, and roast for 2 and a half hours. You’ll start to smell the magic happening already.
Step 3: Layer on the Cabbage
After the initial roasting, arrange the cabbage wedges on top of the vegetables. This layering technique allows the cabbage to steam gently while absorbing the savory flavors underneath. Cover again, and continue roasting for another hour and a half, or until your beef is tender enough to cut with a fork and the vegetables are tender yet still holding their shape.
Step 4: Make the Brown Sugar & Dijon Glaze
While everything finishes roasting, mix the brown sugar and Dijon mustard in a small bowl to create a thick, sticky glaze. This simple combination will become the glorious finish that elevates this dish from comforting to unforgettable.
Step 5: Glaze and Caramelize
Carefully remove the cover on your roasting pan and generously brush the glaze over the corned beef. Return it to the oven uncovered for 15 to 20 minutes, allowing the glaze to bubble and caramelize beautifully, forming a shiny, flavorful crust that adds an irresistible touch of sweetness and spice.
Step 6: Rest and Serve
Once the glaze has set, let your corned beef rest for at least 10 minutes. This pause helps the juices redistribute so every slice is moist and full of flavor. Serve the beef alongside the cooked cabbage, red potatoes, and carrots, spooning some of the luscious pan juices over everything for that perfect finishing touch.
How to Serve Brown Sugar & Dijon Glazed Corned Beef with Cabbage and Red Potatoes Recipe
Garnishes
Fresh parsley or chives add a pop of fresh green color and a hint of herbal brightness. For an extra touch of zest, a few dashes of grainy mustard on the side elevate every bite.
Side Dishes
This hearty dish pairs wonderfully with crusty artisan bread to soak up the juices, and a crisp garden salad to lighten the plate. For a bit of indulgence, creamy horseradish sauce serves as an impeccable condiment alongside the corned beef.
Creative Ways to Present
For a festive feel, serve the beef in thick slices stacked on a large platter with the vegetables artistically arranged around it. You can also make this meal family-style, letting everyone help themselves from the roasting pan kept warm on the table. This invites a warm, communal dining experience that’s perfect for holidays or special Sunday dinners.
Make Ahead and Storage
Storing Leftovers
Store leftover corned beef and vegetables in an airtight container in the refrigerator for up to four days. Keeping the meat sliced makes reheating easier and ensures each portion picks up those beautiful pan juices.
Freezing
This Brown Sugar & Dijon Glazed Corned Beef with Cabbage and Red Potatoes Recipe freezes beautifully. Portion leftovers into freezer-safe containers and enjoy within 2 to 3 months for best flavor and texture. Thaw overnight in the fridge before reheating.
Reheating
To warm leftovers, cover the food with foil and place it in a 325°F oven until heated through, about 20-30 minutes depending on quantity. Alternatively, gently reheat in a covered skillet on low heat to preserve moisture and prevent drying.
FAQs
Can I use a slow cooker instead of the oven for this recipe?
Absolutely! A slow cooker is a great alternative and will gently cook the corned beef and vegetables to tender perfection. Just layer everything similarly and cook on low for 6 to 8 hours.
Is it necessary to rinse the corned beef before cooking?
Rinsing helps remove excess salt and brine, which can make the dish overly salty. It also prevents any strong curing flavors from overpowering the sauce and vegetables.
Can I substitute yellow mustard for Dijon mustard in the glaze?
While yellow mustard has a milder flavor, Dijon mustard provides a sharper, tangier note that balances the sweetness of brown sugar beautifully. If you only have yellow mustard, it will work but won’t have quite the same depth of flavor.
How do I know when the corned beef is done?
The beef is perfectly cooked when it is fork-tender and can be easily pierced. Roasting times may vary slightly depending on your beef cut, but slow, low heat generally yields the best results.
Can I use other types of potatoes for this dish?
Red potatoes are ideal since they hold their shape and have a subtly sweet flavor, but Yukon Gold or fingerlings are also excellent substitutions.
Final Thoughts
This Brown Sugar & Dijon Glazed Corned Beef with Cabbage and Red Potatoes Recipe is a lovingly crafted dish that balances savory, sweet, and tangy flavors with tender vegetables and melt-in-your-mouth beef. It’s perfect for when you want a comforting, show-stopping meal that fills the kitchen with irresistible aromas. I encourage you to make this recipe soon—your dinner guests or family will thank you for it!
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Brown Sugar & Dijon Glazed Corned Beef with Cabbage and Red Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 8 to 10 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Brown Sugar & Dijon Glazed Corned Beef with Cabbage and Red Potatoes is a hearty and flavorful dish perfect for a comforting meal. Slow-roasted to tender perfection, the corned beef is complemented by tangy sauerkraut, tender potatoes, carrots, and cabbage, all enhanced by a deliciously sweet and tangy brown sugar and Dijon glaze that caramelizes beautifully in the oven.
Ingredients
Main Ingredients
- 8 lbs corned beef, with seasoning packet if included
- 2 (28-ounce) cans sauerkraut, drained
- 3 pounds small red potatoes, halved if large
- 2 pounds green cabbage, cut into 10 wedges
- 12 carrots, peeled and cut into 2-inch chunks
Glaze
- 2/3 cup brown sugar
- 6 tablespoons Dijon mustard
Instructions
- Preheat and Prepare: Preheat your oven to 325°F (165°C). Rinse the corned beef under cold water to remove excess brine and place it in a large roasting pan or Dutch oven.
- Layer Vegetables and Sauerkraut: Surround the beef with drained sauerkraut. Tuck the halved red potatoes and peeled, chopped carrots around the beef. Cover the roasting pan tightly with foil or a lid to retain moisture, then roast for 2 1/2 hours.
- Add Cabbage and Continue Roasting: After 2 1/2 hours, place the cabbage wedges on top of the other vegetables, cover again, and roast for an additional 1 1/2 hours, or until the corned beef is tender and the vegetables are soft.
- Make the Glaze: In a small bowl, combine the brown sugar and Dijon mustard, mixing well until you achieve a thick, spreadable glaze.
- Glaze and Caramelize: Remove the foil or lid from the roasting pan. Brush the brown sugar and Dijon glaze generously over the corned beef. Return the pan to the oven uncovered and roast for 15 to 20 minutes, allowing the glaze to bubble and caramelize beautifully.
- Rest and Serve: Remove the corned beef from the oven and let it rest for 10 minutes to allow juices to redistribute. Slice the beef and serve it alongside the roasted vegetables and sauerkraut, spooning pan juices over the top for extra flavor.
Notes
- To ensure even cooking, use a roasting pan large enough to accommodate all ingredients comfortably.
- If you do not have a Dutch oven, a covered roasting pan or heavy-duty foil will work to keep moisture in during roasting.
- Resting the meat before slicing helps keep it juicy and tender.
- You can prepare this dish a day ahead; simply reheat gently before glazing and finishing in the oven.
- If you prefer a spicier glaze, add a pinch of cayenne pepper or a dash of hot sauce to the brown sugar and mustard mixture.
