Dijon-Glazed Corned Beef with Roasted Cabbage
Tender braised corned beef brisket glazed with tangy Dijon and orange marmalade, served alongside horseradish-butter roasted cabbage wedges and red potatoes. This stovetop-to-oven approach delivers fork-tender meat with caramelized vegetables, perfect for St. Patrick's Day celebrations or hearty family dinners. The marmalade-mustard glaze adds brightness to the savory, slightly peppery brisket, while the horseradish butter brings subtle heat to the vegetables without overpowering them.
Ingredients
- 3 ½ pound boneless corned beef brisket with seasoning packet
- 6 clove garlic, peeled
- 2 teaspoon whole black peppercorns
- 2 cup water
- 6 tablespoon butter
- 1 cup green onions, thinly sliced, including white and green parts
- ½ cup horseradish
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
- 1 head green cabbage, cored, cut into 6 wedges
- 1 ½ pound small red-skinned potatoes, cut in half
- 2 tablespoon orange marmalade
- 2 teaspoon Dijon-style mustard
Instructions
- 1
Position oven racks in upper and lower thirds; preheat to 350F.
- 2
Place brisket in roasting pan with garlic, seasoning packet, and peppercorns scattered around; add water and cover tightly with foil.
- 3
Braise in upper third of oven until fork-tender.
- 4
Combine butter, green onions, horseradish, ground pepper, and salt in measuring cup; microwave until butter melts and mix well.
- 5
Arrange cabbage wedges on one half of baking sheet and potatoes on the other; drizzle with horseradish-butter mixture, tossing to coat.
- 6
Cover vegetables with foil and roast in lower third of oven alongside brisket.
- 7
Uncover vegetables and continue roasting until tender and browned.
- 8
Mix marmalade and mustard in a small bowl.
- 9
Remove brisket and place on broiler pan rack so surface is 3 to 4 inches from heat; brush with glaze.
- 10
Broil until glaze is bubbly and beginning to brown.
- 11
Carve brisket diagonally across the grain into thin slices; serve with vegetables.
Tips
Carve brisket diagonally across the grain for maximum tenderness and best presentation.
Prepare the horseradish-butter mixture while the brisket braises to streamline timing.
Good to Know
Refrigerate leftover corned beef in an airtight container for up to 4 days. Store separately from vegetables if possible to maintain texture.
Brisket can be fully braised 1 day ahead; reheat gently in low oven. Prepare horseradish-butter mixture up to 8 hours in advance and store refrigerated.
Serve hot with pickled vegetables, rye bread, or mustard on the side. Pairs well with Irish stout or pale ale.
Common Mistakes
Do not skip the diagonal carving against the grain to avoid tough, chewy slices.
Do not overcook the glaze to prevent bitter, burnt flavors; watch closely during broiling.
Do not uncover vegetables before the time indicated to ensure proper browning and tenderness.
Substitutions
FAQ
Can I make this in a slow cooker?
Yes, braise the brisket on low for 6 to 8 hours instead of the oven method. Roast vegetables separately in the oven as directed, or add them during the last hour of slow cooking.
What if I do not have horseradish?
Substitute with prepared mustard, fresh grated wasabi, or increase the Dijon mustard amount. Each creates a different flavor profile but maintains the savory-spice element.
How long can I keep leftovers?
Store refrigerated in an airtight container for up to 4 days. Freeze sliced corned beef for up to 2 months; reheat gently in a low oven or microwave to prevent drying.