St. Paddy’s Day Dinner! We seldom eat corned beef, but when we do, we always turn to this family recipe! It’s our favorite and it’s perfect for Leprechaun Day.☘️ The brown sugar-Dijon crust reminds us of Honey Baked Ham with the sweet and crispy edges, and it’s a great complement to the saltiness of the corned beef. We serve it over a bed of blanched green cabbage (blanched to bring out the bright green color) dressed in a champagne vinaigrette. Serve it with Brown Sugar Dill-Braised Carrots and roasted potatoes, and dinner is set for your celebration!
In order to brighten up the green cabbage, simply blanch it in boiling water for less than a minute. Then drop it in an ice water bath to stop the cooking. We served champagne vinaigrette over the cabbage, which was a great complement to the Brown Sugar-Dijon Crusted Corned Beef.
Lately, we’ve been using our Peppercorn Perfection spice blend to pat into the Dijon-brown sugar glaze and it is delicious. It is the perfect complement to the sweet nature of the glaze, giving it a little extra pop of flavor!
Brown Sugar-Dijon Crusted Corned Beef
Ingredients
- 1 4- pound corned beef brisket
- ½ cup Dijon mustard
- ½ cup brown sugar
- 1 teaspoon soy sauce
Blanched Cabbage
- 1/2 head green cabbage cut into wide strips
- 1 recipe Champagne Vinaigrette recipe below
Champagne Vinaigrette
- Mix in a container and shake well:
- 1/2 teaspoon Dijon mustard
- 1 teaspoon lemon pepper
- 1/8 teaspoon white pepper
- 2 tablespoons champagne vinegar
- 2 tablespoons white wine vinegar
- 6 tablespoons extra-virgin olive oil
Instructions
Brisket
- Remove brisket from plastic wrap and rinse well to remove brine.Place in a large pot along with any spice packet that may have come with the brisket, and cover with water.Bring to a boil. Reduce heat to medium-low and simmer for three hours or until tender in the center. You should be able to easily stick a fork into the center. Remove the brisket from the liquid and set it aside.Once cooled, trim any excess fat from brisket.
Crust Mixture
- Prepare a roasting pan with PAM.Place brisket in roasting pan.Mix Dijon mustard, brown sugar, and soy sauce and spread over the entire brisket – the top and all sides.Bake at 350 F for 30 minutes or until crusty and browned on the outside.Slice across the grain into ½ inch thick slices.Serve with champagne vinaigrette cabbage, roasted potatoes, and Brown Sugar-Dill Braised Carrots.
Blanched Cabbage
- Heat a pot of water to boiling.Drop sliced cabbage into the boiling water and boil for 30 seconds to 1 minute, just to bring out the brighter green color.Immediately remove the cabbage from the pot with a slotted spoon and drop it into a bowl of icy cold water to stop the cooking process. Once cooled remove from water into a colander and drain for at least 30 minutes.
- Toss cabbage with champagne vinaigrette and serve as a bed under the sliced corned beef.
