Mustard-Glazed Corned Beef With Baby Vegetables In Golden Ale Broth Recipe

Name: Mustard-Glazed Corned Beef With Baby Vegetables In Golden Ale Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 piece center-cut corned beef brisket (3 1/2 to 4 lb.); 8 red or white onions (1 in. wide, 1/2 lb. total), peeled; 18 to 24 baby carrots (about 4 in. long), rinsed and peeled, or baby-cut carrots, rinsed; 18 to 24 Yukon Gold potatoes (1 to 1 1/2 in. wide), scrubbed; 1 teaspoon black peppercorns; 1/2 teaspoon whole allspice; 6 whole cloves; 1 dried bay leaf; 2 cups golden ale or wheat beer; 1 head green cabbage (1 1/2 to 2 lb.), cored and cut into 6 or 8 wedges; About 1/2 cup sweet-hot mustard such as honey-Dijon

Servings: persons

1 piece center-cut corned beef brisket (3 1/2 to 4 lb.)
8 red or white onions (1 in. wide, 1/2 lb. total), peeled
18 to 24 baby carrots (about 4 in. long), rinsed and peeled, or baby-cut carrots, rinsed
18 to 24 Yukon Gold potatoes (1 to 1 1/2 in. wide), scrubbed
1 teaspoon black peppercorns
1/2 teaspoon whole allspice
6 whole cloves
1 dried bay leaf
2 cups golden ale or wheat beer
1 head green cabbage (1 1/2 to 2 lb.), cored and cut into 6 or 8 wedges
About 1/2 cup sweet-hot mustard such as honey-Dijon

1
Trim and discard most of the fat from the surface of the brisket. Rinse meat thoroughly under cool running water, massaging to release the salty brine.
2
In a 5-quart or larger electric slow-cooker, combine onions, carrots, potatoes, peppercorns, allspice, cloves, and bay leaf. Lay meat, fattiest side up, on vegetables. Add the ale. Cover and cook until brisket is very tender when pierced, 8 to 9 hours on low, 6 to 7 hours on high. If possible, turn meat over about halfway through cooking.
3
With 1 or 2 slotted spoons, transfer brisket, fattiest side up, to a 10- by 15-inch pan. Using hot mitts, drain juice from cooker into a 5- to 6-quart pan; turn heat in slow-cooker to low to keep vegetables warm. Add cabbage to juice and bring to a boil over high heat. Cover and cook until cabbage is brighter green and barely tender when pierced, 5 to 7 minutes. Meanwhile, spread fatty side of brisket with 1/2 cup mustard and broil about 6 inches from heat until surface sizzles, about 3 minutes.
4
Transfer corned beef, mustard side up, to a large platter, spoon vegetable mixture and cabbage around meat. Pour cooking juices into a pitcher. Slice brisket across the grain. Serve meat and vegetables with juices and additional mustard to add to taste.

674

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 piece center-cut corned beef brisket (3 1/2 to 4 lb.), 8 red or white onions (1 in. wide, 1/2 lb. total), peeled, 18 to 24 baby carrots (about 4 in. long), rinsed and peeled, or baby-cut carrots, rinsed, 18 to 24 Yukon Gold potatoes (1 to 1 1/2 in. wide), scrubbed, and more.

Yes, Mustard-Glazed Corned Beef With Baby Vegetables In Golden Ale Broth falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mustard-Glazed Corned Beef With Baby Vegetables In Golden Ale Broth

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