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
Scale
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.
