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In the mood for a comforting meal? Try the versatile Honey Glazed Corned Beef and Cabbage – not just for St Patrick’s Day! Slow-cooked with vegetables, this recipe is easy to make for the whole family. The beef is expertly glazed in dark honey (we recommend Buckwheat or Bamboo), mustard, ginger, and coconut sugar for heavenly flavor harmony.
For a truly delectable meal, the quality of the meat you choose is paramount. Make a trip to a butcher and ask for a first cut of beef. Keep in mind that some beef may already be corned, meaning it won't include pickling spices.
How to make Honey-Glazed Corned Beef
First things first. Go to the butcher and your local market for your ingredients. Here's your list:
- Corned beef brisket that weighs around 5 pounds
- You'll need 4 quarts of water
- Pickling spices
- A large white onion
- Garlic cloves
- A few Medium carrots
- A couple of ribs of celery
- Small red potatoes
- A large head of cabbage
- Bee Inspired Honey
- Coconut sugar
- Dijon mustard
- Ground ginger
The term corned comes from the process of using large "corns" of rock salt to treat this beef cut. The corning process allowed the beef to be stored for long periods in the past.
First: Cook the Corned Beef
- Tie pickling spices in a disposable paper tea bag or cheesecloth.
- In a large stockpot, combine corned beef, water, pickling spices, one carrot, one celery rib, quartered onion, and garlic cloves. Bring to a boil, lower the heat, and simmer for 3 hours.
- Preheat oven to 350*F.
- Place a cooking rack in a shallow baking pan or dish.
- Remove all cooked veggies and pickling spices from the broth and discard.
Second: Prepare the Honey Glaze and Bake
- Place on rack fat side up, reserving broth
- Mix honey, sugar, mustard, and ginger in a small bowl. Brush glaze evenly over the meat.
- Dry off corned beef
- Grab a baking dish and cover it in foil.
- Add corned beef- Salt, + Pepper, then add glaze
- Wrap in foil, and bake for around 45 minutes to 1 hr per pound of corned beef, making sure the internal temp is a minimum of 145 degrees.
- Take off the top of the foil, and broil for around 5 minutes or until the fat on top is crispy.
- Allow corned beef to stand for 10 minutes before carving.
- Twenty minutes before serving, return reserved water to a medium boil.
- Add remaining fresh-cut carrots, celery, cabbage, and potatoes to boiling water for 15 minutes before serving beef.
Third: Cook Carrots, Cabbage, and Potatoes and Serve
- Prepare a platter.
- Carve corned beef across the grain.
- Place beef beautifully on the platter.
- Decorate the platter with cabbage quarters and veggies.
Cook the honey-glazed corned beef in a large stockpot or crockpot. If using a crockpot with a rack, cook on high for 6 hours. Finish the recipe by transferring the crockpot liner to the stovetop. Remove the cooked veggies and use the cooking liquid to boil the carrots, potatoes, and cabbage briefly until finished.
Glazed Corned Beef is Even Better, Your Way!
The best thing about any of our recipes is that you can make them entirely your own. Want more veggies? Add them! Want to use our honey glaze but don't have beef? Use ham or even fish! Have fun with your food, and make it however you like. Here are some suggestions from our test kitchen:
- Add in parsnips or turnips.
- Serve with crusty rye bread and horseradish mustard.
- Add a little red pepper to the glaze for a touch of heat.
Try this amazing recipe for Honey Glazed Corned Beef and Cabbage! It's an absolute favorite in my family, and I'm sure you'll love it too. The combination of flavors in this home-cooked comfort food will make you smile with every bite. Do you have any cherished recipes that bring back fond memories?
