Authentic Corned Beef and Cabbage

4.7(11)

I worked at a very popular Irish Pub in St. Louis some 20 years ago. The chef at that time shared this wonderful recipe with me. Enjoy!

by valleygirl·published 2009-07-28

BeefMain Courses

Servings

Total time

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prep 5 min

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Ingredients (4)

serves

Instructions (7 steps)

011. Place the brisket with the seasoning packet (comes in the packaged corned beef) into a dutch oven and cover with water. Make sure you include the juices from the package as well. Bring to a boil then simmer for 2 1/2 hours with the lid half on.
022. Line a jellyroll pan with foil. Place brisket on foil. Add several ladles of corned beef broth onto the pan. This is what they call a “wet bath”.
033. Combine the mustard and the brown sugar and dress the brisket with half of the mixture.
044. Place brisket in heated oven of 275 degrees for 2 1/2 hours.
055. Reglaze with remaining brown sugar/mustard mixture after first hour.
066. Before pulling out the brisket, set oven on broil and broil brisket for 2-4 minutes to caramelize the top. DO NOT LET IT BURN because it will want to! Let stand for 15 mins before slicing.

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Not rich — missing servings, total time, or calories.