Honey Glazed Corned Beef and cabbage isn’t just for St. Patrick’s Day! A traditional European meal, corned beef is perfect for any night you crave comfort food. Slow cooked with hearty vegetables, you can feed a whole family with this recipe…and, it’s easy, too. For a sweet touch, I glazed the beef with a blend of Buckwheat Honey, mustard, ginger, and coconut sugar. Any dark honey will work well for this glaze, since they tend to have a more substantial molasses flavor.
The quality of the cut of meat you buy will have everything to do with how much everyone loves this meal. Treat yourself, go to a butcher for a first-cut of beef. Also, depending on where you get the beef, it may already be corned and therefore won’t come with pickling spices.
Speaking of the term corned: this comes the process of using large “corns” of rock salt in treating the cut of beef. This process allowed beef to be stored for long periods of time in the past, but now just produces a tasty meal.
I cook my honey glazed corned beef in a big stock pot. But, if you prefer, make this recipe in a crock pot. If your crock pot has a rack, use it. It will take 6 hours on high. Follow this recipe, in the final step pull the crock pot liner out and move it to the stove top. Remove all the veggies you cooked with, and use the cooking liquid to boil the carrots, potatoes and cabbage. You won’t need to boil these for long: just enough to finish them off.
Glazed Corned Beef Even Better, Your Way!
The best thing about any of our recipes is that you can make them completely 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 bread and horseradish mustard
- Add in a little red pepper to the glaze for a touch of heat.
If you decide to try this recipe, be sure to take a photo and share them with us using #waxingkararecipes on Instagram. We love seeing your photos!
Glazed Corned Beef
- 5 lb corned beef brisket
- 2 quarts water
- 1 tablespoon pickling spices
- 1 large white onion
- 2 garlic cloves
- 3 medium carrots thick sliced
- 2 ribs celery thick sliced
- 8 small red potatoes quartered
- 2 lbs cabbage 1 large cabbage, cut into wedges
- 1/2 c honey
- 1⁄4 c coconut sugar
- 3 tbsp. Dijon mustard
- 1⁄2 tsp. ground ginger
For Corned Beef
Tie pickling spices in a disposable paper tea bag or cheesecloth.
In a large stock pot, combine corned beef, water, pickling spices, one carrot, one celery rib, quartered onion and garlic cloves.
Bring to a boil, lower heat and simmer 3 hours.
Preheat oven to 350*F
Place a cooking rack in a shallow baking pan or dish.
Transfer beef from broth, place on rack fat side up, reserving broth.
Remove all cooked veggies and pickling spices from broth and discard.
20 minutes before serving, return water to a medium boil.
Add remaining carrots, celery, cabbage and potatoes to boiling water for 15 minutes, just before serving beef.
Mix honey, sugar, mustard and ginger in a small bowl.
Brush glaze evenly over meat.
Bake, uncovered, in a preheated 350*F. oven for 30 to 40 minutes.
Transfer to serving plate.
Allow to stand 10 minutes before carving.
Cut corned beef across the grain.
Serve with cabbage and veggies.