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. We can recommend Buckwheat Honey and Avocado Honey for this recipe.
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 and ask 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.
How to make Honey-Glazed Corned Beef
First thing’s 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 2 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
- Waxing Kara Honey
- Coconut sugar
- Dijon mustard
- Ground ginger
The term corned comes to the process of using large “corns” of rock salt in treating this cut of beef. The corning process allowed the beef to be stored for long periods of time in the past.
Step one: 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 heat and simmer for 3 hours.
- Preheat oven to 350*F. Place a cooking rack in a shallow baking pan or dish. Transfer beef from the 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.
Step two: Prepare the honey glaze and bake
- 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 a serving plate. Allow corned beef to stand for 10 minutes before carving.
Step three: Serve the honey-glazed corned beef
- Prepare a platter. Cut corned beef across the grain. Place beef beautifully on the platter. Decorate platter with cabbage quarters and veggies.
I cook my honey-glazed corned beef in a big stockpot. But, if you prefer, make this recipe in a crockpot. If your crockpot has a rack, use it. It will take 6 hours on high. Follow this recipe, in the final step pull the crockpot liner out and move it to the stovetop. 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 rye bread and horseradish mustard
- Add in a little red pepper to the glaze for a touch of heat.
If you decide to try these fantastic recipes, 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 Waxing Kara 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.