Best 4 Sheilas Famous Mustard Glazed Corned Beef And Cabbage Recipes

Welcome to a culinary journey where flavors dance and traditions intertwine. Sheila's Famous Mustard-Glazed Corned Beef and Cabbage is a symphony of taste, a dish that has earned its place as a beloved classic. Get ready to embark on a delightful adventure as we unveil the secrets behind this exceptional creation.

Our journey begins with the centerpiece, the corned beef. Carefully selected for its marbling and tenderness, it is meticulously brined in a fragrant blend of spices, herbs, and pickling salt. This process, a labor of love, infuses the meat with an enticing savoriness that sets the stage for what's to come.

Next, we turn our attention to the glaze, a harmonious blend of tangy mustard, brown sugar, and aromatic spices. Generously brushed onto the corned beef, it forms a glistening crust that caramelizes during roasting, adding a layer of complexity and depth to the dish.

But the true magic lies in the supporting cast of vegetables. Cabbage, with its sturdy leaves and earthy sweetness, plays a crucial role in absorbing the flavorful cooking liquid. Carrots, parsnips, and onions contribute their own unique flavors and textures, creating a vibrant medley that complements the richness of the corned beef.

As the dish roasts in the oven, the aromas fill the air, tantalizing your senses and building anticipation. The corned beef emerges tender and succulent, its glaze glistening and inviting. The vegetables, perfectly cooked, retain their individual characters while harmonizing beautifully with the meat.

Whether you're a seasoned cook or a novice in the kitchen, Sheila's Famous Mustard-Glazed Corned Beef and Cabbage is an accessible and rewarding dish to prepare. With its combination of classic flavors and modern touches, it's sure to become a favorite in your culinary repertoire.

In addition to the main recipe, this article offers a collection of complementary dishes that elevate the corned beef and cabbage experience. From creamy mashed potatoes to tangy coleslaw, you'll find a variety of sides that perfectly accompany the star of the show.

So, gather your ingredients, sharpen your knives, and prepare to indulge in a feast that celebrates the essence of comfort food. Sheila's Famous Mustard-Glazed Corned Beef and Cabbage awaits, ready to captivate your taste buds and create lasting memories around the dinner table.

Here are our top 4 tried and tested recipes!

GLAZED CORNED BEEF AND CABBAGE

Glazed Corned Beef and Cabbage image

My mother was a wonderful cook who inspired me to experiment with recipes. This unique recipe features a Dijon mustard glaze on the corned beef, and a tangy horseradish sauce with the cabbage and red potatoes. The meal receives raves every time I serve it.

Provided by Taste of Home

Categories Dinner

Time 2h50m

Yield 6-8 servings.

Number Of Ingredients 13

Ingredients

1 corned beef brisket with spice packet (2-1/2 pounds)
1 medium head cabbage, cut into wedges
1 pound small red potatoes, halved
DIJON GLAZE:
2 tablespoons honey
1 tablespoon thawed orange juice concentrate
2 teaspoons Dijon mustard
HORSERADISH SAUCE:
1/4 cup butter, cubed
2 to 3 tablespoons prepared horseradish
2 tablespoons chopped green onion
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

Place brisket and contents of spice packet in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until meat is tender. , Place cabbage and potatoes in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 25-30 minutes or until tender, adding more water to pan if necessary. , Transfer the brisket to a broiler pan. Combine glaze ingredients; brush over beef. Broil 4-6 in. from the heat for 3-4 minutes or until beef is glazed. Thinly slice across the grain., In a small microwave-safe bowl, combine the sauce ingredients. Cover and microwave on high for 30-45 seconds or until butter is melted. Drizzle over cabbage and potatoes.

Nutrition Facts :

HONEY MUSTARD GLAZED CORNED BEEF AND CABBAGE RECIPE - (4.7/5)

Honey mustard glazed corned beef and cabbage Recipe - (4.7/5) image

Provided by jeanniek521

Number Of Ingredients 7

Ingredients

1 2 pound corned beef brisket
3 tablespoons Dijon mustard
1 tablespoon honey
2 tablespoons brown sugar
1 cabbage (cut into wedges)
2 carrots (peeled and sliced)
2 potatoes (peeled and cut in half)

Steps:

1. Place the corned beef along with the spices into a large pan and cover with water. 2. Bring to a boil, reduce the heat and simmer, covered, until fork tender, about 1 hour per pound. 3. Remove the beef from the water and pat dry, leaving the water in the pan. 4. Mix the honey and mustard and brush onto the top of the beef. 5. Sprinkle the brown sugar over the beef. 6. Bake in a preheated 400F oven for 20-30 minutes bringing it to broil for the last few minutes to caramelize the glaze. 7. Meanwhile, place the vegetables in the pan with water and simmer until tender, about 20-30 minutes. 8. Slice the the beef again the grain and serve with the vegetables.

GLAZED CORNED BEEF & CABBAGE N IRISH STOUT BEER

Glazed Corned Beef & Cabbage N Irish Stout Beer image

We love this corned beef recipe. But we especially liked the glaze for the meat. The mix of flavors was great together. Delicious for a St. Patrick's Day dinner. Hmmm... the glaze may pair well with other meats as too.

Provided by Rose Mary Mogan

Categories Other Main Dishes

Time 4h5m

Number Of Ingredients 18

Ingredients

6 1/2 lb corned beef flats (not the point cuts)
1 bottle 12 oz. Irish stout beer (more if desired)
2 bay leaves
6 clove garlic chopped in large pieces
3 lb red skin potatoes; washed & quartered
2 lb baby carrots
3 large onions; cut into 6's or 8's pieces
1 bunch green onions; chopped (optional)
1-2 cabbage heads; cut into wedges
6-8 large cabbage leaves; blanched or mircowaved for garnish (optional)
CORNED BEEF BRISKET GLAZE
1/2 stick butter
1 c Heinz catsup (my personal favorite)
1 c Splenda brown sugar blend (not firmly packed)
2 Tbsp brown mustard or Dijon mustard
1/3 c apple cider vinegar
2 tsp Worcestershire sauce
2 tsp horseradish (from refrigerated section)

Steps:

1. This is the large pot I used to cook the corned beef briskets in. The formula for cooking corned beef briskets is usually between 50 minutes to 1 hour per pound. But if you are cooking 6 1/2 pounds as I did today, use the time for the largest piece of meat, NOT the combined total for the weight of the meat. These 2 pieces cooked in about 3 hours, on SIMMER, AFTER THE WATER CAME TO A BOIL.
2. Add briskets to a large pot, then add contents of spice packet.
3. Cover briskets completely with water.
4. Add the beer if using. Turn the fire to medium high, and then bring to a boil.
5. When it comes to a boil, skim foam from top of water. Then lower heat and allow meat to simmer for about 50 minutes to 1 hour per pound for the weight of the largest brisket if cooking more than one. Or cook until meat has reached desired tenderness.
6. When cook time has elapsed, remove briskets from pot and place on a rack in a large roasting pan, PRE-HEAT OVEN TO 350 DEGREES F. Prepare glaze, by combining all the glaze ingredients in a small saucepan. Bring to a simmer until butter has melted, then brush on top of briskets every 10 minutes, for a total of about 3 times. Cook for 25 to 30 minutes.
7. When glaze has set, remove from oven and let set for about 10 minutes before slicing to serve. You will have some glaze left over. Can serve on the side with the corned beef and can also be used on a ham.
8. While corned beef is baking in oven cook the remaining vegetables. Add onions, garlic potatoes & carrots to the pot the briskets were cooked in and cook for 10 minutes. Then add the cabbage wedges and continue to cook for 20 to 25 minutes longer or until all the veggies are tender.
9. Blanch or microwave large outer cabbage leaves for about 5 to 6 minutes. Wash first and allow a little water to stay on the leaves, place in a covered bowl, and cook in microwave till bright green. Then line large platter with the leaves cutting in half if need be, then retrieve the veggies from the pot with a large slotted spoon, and place in platter, sprinkle with chopped green onions or chopped chive, garnish with bell pepper strips if desired.
10. Slice corned beef brisket with electric knife and arrange on top of veggies before taking to table.
11. Place on table and allow guest to help themselves.
12. This is the platter that I made and gave to the neighbors, they LOVED IT & I love sharing it with them.

BROWN SUGAR AND MUSTARD GLAZED CORNED BEEF

Brown Sugar and Mustard Glazed Corned Beef image

An excellent way to serve corned beef! Smells divine! (You may use the seasoning packet that comes with the corned beef if you prefer.) CROCK POT instructions included.

Provided by Charmie777

Categories Meat

Time 4h

Yield 6-8 serving(s)

Number Of Ingredients 4

Ingredients

1 (3 -4 lb) corned beef brisket
1/2 cup light brown sugar, packed
1/2 cup water
1/2 cup brown mustard

Steps:

Rinse off the brisket under running water.
Trim off excess fat.
Place in large stock pot and cover with water. AT this point you may use the seasoning packet that came with the corned beef.
Bring to a boil.
Lower the heat to simmer.
Cook about 3 hours until very tender (skimming fat as necessary). Add more water if needed to keep covered.
CROCK POT DIRECTIONS: If desired, cook corned beef in crock pot until tender. Continue on past this point.
Preheat oven to 325º.
In a sauce pan, combine the brown sugar and 1/2 cup water. Bring to a simmer over medium-high heat.
After about 5 minutes, stir in mustard.
Continue simmering another 2-3 minutes.
Place the brisket on a rack in a roaster.
Thinly coat meat with glaze.
Put in oven and bake for 30 minutes, reglazing every 10 minutes.
Remove from oven and let rest at least 15 minutes.
Slice thin to serve.

Nutrition Facts : Calories 638.6, Fat 43, SaturatedFat 14.4, Cholesterol 222.1, Sodium 2576.1, Carbohydrate 19.1, Sugar 17.8, Protein 41.2

Tips:

Choose a corned beef brisket that is at least 3 pounds, but no more than 5 pounds. A larger brisket will take longer to cook, but will yield more meat.
If you have time, soak the corned beef in cold water for 24 hours before cooking. This will help to remove some of the saltiness from the meat.
Place the corned beef in a large pot or Dutch oven and cover it with water. Bring the water to a boil, then reduce heat to low and simmer for 2-3 hours, or until the meat is tender.
While the corned beef is cooking, prepare the glaze. In a small bowl, combine 1 cup of brown sugar, 1/2 cup of Dijon mustard, 1/4 cup of apple cider vinegar, and 1/4 cup of water. Mix well.
Remove the corned beef from the pot and place it on a baking sheet. Brush the glaze all over the meat and bake at 350 degrees Fahrenheit for 30 minutes, or until the glaze is golden brown.
Serve the corned beef with boiled cabbage, potatoes, and carrots.

Conclusion:

Sheila's Famous Mustard Glazed Corned Beef and Cabbage is a classic Irish dish that is perfect for St. Patrick's Day or any other special occasion. The corned beef is tender and flavorful, and the mustard glaze adds a delicious tang. This dish is sure to be a hit with your family and friends.