Dijon-Glazed Corned Beef
Corned beef may not be a traditional Irish dish, but it has certainly won the hearts of many in the States, including mine. This recipe, shared with me by my friend Fran, has become a cherished family favorite. Originally sourced from the Northwest Herald newspaper, I later discovered it on the BeefItsWhatsForDinner.com website, confirming its popularity.
Recipe Steps
Growing up, my experience with corned beef wasn’t the best—it was often boiled alongside potatoes and cabbage, resulting in a dish that didn’t quite appeal to me.
However, a St. Patrick’s Day invitation from my friend Fran in 2004 changed my perspective entirely. Her corned beef recipe, prepared in the oven but adaptable to the crock pot, became an instant favorite.
Despite my love for cooking with the Instant Pot, I’ve found the crockpot method yields the best results for this dish. Adding extra pickling spices and garlic enhances the flavor, and cooking on low for 7-9 hours or on high for 4-+ hours ensures tender, flavorful meat. As for the vegetables, I opt for more potatoes and double the butter-horseradish mixture, allowing for ample seasoning of both potatoes and cabbage.
What truly makes this corned beef recipe is its orange marmalade-Dijon mustard glaze. A short few minutes under the broiler yields a caramelized, sweet, and savory finish that elevates the corned beef’s flavor. Find the original recipe at BeefItsWhatsForDinner.com
We enjoy this delicious meal with a side of warm rye bread and Kerry Gold butter. Let me know if your family loves this as much as mine does.
Dijon-Glazed Corned Beef with Savory Cabbage & Potatoes
Equipment
- 1 Crockpot
Ingredients
Beef Brisket Seasoning
- 3-4 lb. corned beef brisket
- 6 cloves garlic peeled & minced
- 2 tsp. whole black peppercorns
- 1½ tsp. pickling spices optional
- 2 C water
Potatoes & Cabbage Seasoning
- 6 Tbsp. butter melted
- 1 C thinly sliced green onions white & green
- ½ C prepared horseradish
- ½ tsp. fresh cracked pepper
- ¼ tsp. salt
- 1 head white or red cabbage cored & cut into wedges
- 1½ lbs. small red potatoes cut in ½
Glaze
- 2 Tbsp. orange marmalade
- 2 tsp. Dijon mustard
Instructions
Cooking the Corned Beef
- Place 2 cups of water in the crockpot. Add the beef brisket, fat side up.
- Peel and mince the garlic cloves and sprinkle them over the brisket along with the 2 teaspoons of whole black peppercorns.
- If your corned beef came with a spice packet, sprinkle it over the brisket. If it did not include a spice packet, or if you would like to add a little more flavor, add 1½ teaspoons of pickling spice. I usually use both.
- Cover and cook in the crockpot for 7–9 hours on low or 4–6 hours on high.NOTE: The corned beef can also beplaced in a pan or dutch oven, covered, and braised in a 350℉ oven for 3-4 hours or until fork teder.
Prepare the Vegetables:
- About 2 hours before the corned beef is done, wash and cut 1½ pounds of red potatoes into evenly sized pieces and place them on a baking sheet.(I usually cut up 2–2½ pounds and double the butter sauce so we have leftovers.)
- Preheat the oven to 350°F.
- Clean, core, and cut the cabbage into 5–6 wedges and place them on a second baking sheet.
- Slice the green onions.
- In a medium glass bowl or 4-cup measuring cup, melt 6 tablespoons of butter. Stir in the green onions, ½ cup prepared horseradish, ½ teaspoon freshly cracked pepper, and ¼ teaspoon salt.
- Pour half of the butter mixture over the potatoes and toss until coated. Pour the remaining mixture over the cabbage wedges. Cover both pans loosely with foil.
- Place the vegetables in the oven and roast for 55 minutes. Remove the foil and continue roasting 15–20 minutes longer, or until the potatoes are fork-tender and the cabbage is cooked to your preference.
Finish the Corned Beef:
- While the vegetables are roasting, mix 2 tablespoons orange marmalade with 2 teaspoons Dijon mustard to make a glaze.
- Once the vegetables are fully roasted and the brisket is cooked, cover the vegetables to keep them warm. Set the oven to High Broil.
- Place the brisket on a baking sheet and brush the glaze over the top. Place it in the oven 3–4 inches from the heat and broil for 2–3 minutes, or until the glaze becomes bubbly and lightly browned.
- Remove from the oven, slice the brisket, and serve with the roasted vegetables and rye bread.
Victoria Cook
Victoria is a passionate home cook who became the host and chef of over 100 episodes of a private cooking show tailored for wellness practitioners and their patients. With a love for ethnic cuisines, she enjoys using a variety of spices and fresh ingredients to create flavorful, healthy meals for her husband and son. Always up for a culinary challenge, Victoria finds joy in experimenting with new recipes—and if she can whip them up in an electric pressure cooker, she’s even happier.
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We have so many wonderful memories of this dish and sharing it with our good friends the Cooks. Thank you for sharing.
Your genuine hospitality and friendship are so appreciated! This has become a family favorite!!