Glazed Corned Beef and Cabbage
Recipe adapted from The Spruced Eats
Prep Time: 20 minutes
Cook Time: 2 hours 45 minutes
Servings: 6
Ingredients
*ingredients available at the market
For the Corned Beef:
1 (4- to 5-pound) corned beef brisket*
1 tablespoon mixed pickling spices*
1 teaspoon black peppercorns
1 teaspoon mustard seed, yellow or brown
1/2 teaspoon thyme*
For the Vegetables:
6 medium red potatoes, peeled and halved or quartered, depending on size*
2 cups baby carrots, or about 4 to 6 medium carrots*
6 small turnips, peeled*
1 to 2 dozen small boiling onions*
1 cabbage, cut into 8 wedges*
For the Glaze:
1/2 cup brown sugar, packed
1/4 cup cider vinegar
1/4 cup prepared mustard
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Directions
Put the corned beef brisket in a large Dutch oven or stockpot and cover with water.
Tie the pickling spices, peppercorns, mustard seeds, and thyme in a double thickness of cheesecloth. Add the bag of spices to the water.
Place the pot over high heat and bring to a boil; reduce the heat to low, cover, and simmer for 2 1/2 hours.
Add the potatoes, carrots, turnips, and peeled onions. Cover and simmer for 10 minutes longer.
Add the cabbage wedges, cover, and simmer for about 15 minutes longer, or until the vegetables are tender.
Heat the oven to 375 degrees. Transfer the corned beef brisket to a baking pan.
Combine the glaze ingredients in a saucepan. Bring to a simmer and cook, stirring, for 5 minutes. Spoon over the corned beef. Bake in the preheated oven for about 10 minutes, basting a few times.
Transfer the glazed corned beef to a large serving platter and slice the meat. Arrange the cabbage wedges, potatoes, carrots, onions, and turnips around the sliced brisket.
Serve and enjoy.
This Week’s Article: Corned Beef and Cabbage; The Real Story
The Saratoga Farmers’ Market is currently open Saturdays, 9:30 a.m. to 1:30 p.m., November through April at Wilton Mall Food Court; accessible from the mall entrance across from BJs. The CDTA’s 450 (from Schenectady) and 452 (from Skidmore College via downtown Saratoga) run to the Mall hourly Saturday mornings.
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