-
1
Preheat oven to 300 degrees F.
-
2
Mi spice rub ingredients together.
-
3
Rinse corned beef under running water and pat dry.
-
4
Rub with spice rub mixture and place in a Dutch oven or deep oven-proof pot, fat-side up.
-
5
Add water (enough to cover the beef and then some).
-
6
Heat over medium-high heat on the stove until boiling.
-
7
Once the pot has reached a boil, skim off any scum that collects on top and then transfer, covered, to the oven.
-
8
Braise for 3 1/2 to 4 hours, until very tender.
-
9
In a small bowl, mix together the brown sugar and mustard until smooth.
-
10
Set aside.
-
11
Remove the corned beef from the water and place on a baking sheet lined with aluminum foil or parchment paper.
-
12
Allow to cool slightly.
-
13
Carefully remove the fat from the top of the beef using a sharp knife and slicing horizontally.
-
14
Discard the fat.
-
15
Generously coat the top and sides of the corned beef with the brown sugar-mustard mixture.
-
16
Increase oven temperature to 375 degrees F.
-
17
Remove the cinnamon stick and bay leaves from the water in the Dutch oven.
-
18
Add the vegetables (cabbage, carrots, onion and potatoes) to the Dutch oven, adding additional water to raise water level to about half full if necessary.
-
19
Cover and place over medium-high heat on the stove.
-
20
Cook until vegetables are tender, about 1525 minutes.
-
21
Place the glazed corned beef back in the oven and bake for approximately 1015 minutes, until glaze is bubbly and crackling.
-
22
Remove from the oven and allow to cool for 510 minutes on a cutting board.
-
23
Once vegetables are tender, remove from the heat and drain the water.
-
24
Slice corned beef across the grain into 1/8-inch to 1/4-inch inch slices.
-
25
Plate a few slices of corned beef, a cabbage wedge, some carrots, potatoes and onion for each serving.
-
26
Enjoy!
