Honey Mustard Corned Beef Brisket and Cabbage

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 (4 pound) corned beef brisket
• 4 cups water, or as needed to cover
• 8 small red potatoes
• 1 teaspoon salt, or to taste
• 1 head cabbage, cut into bite-size pieces
• 1 cup butter
• 1 cup honey
• 1/4 cup horseradish mustard

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 325°F (163°C). Place the corned beef brisket fat side up in a large Dutch oven, season with salt to taste, and add enough water to cover the meat. Cover with the lid.

2. Braise covered in the oven for 2 hours (120 minutes) until the brisket is nearly tender.

3. While the brisket braises, melt the butter in a small saucepan over low heat. Stir in the honey and horseradish mustard until smooth, then set aside about half for later.

4. Remove the lid, brush the brisket with some of the honey mustard butter, then arrange the red potatoes around the meat. Cover and braise 45 minutes more.

5. Scatter the cabbage pieces over and around the brisket, brush with the remaining glaze, cover, and braise 40 minutes more, until the potatoes and cabbage are tender.

6. Check that the thickest part of the brisket reaches at least 145°F (63°C). Transfer the meat to a board and rest it for 3 minutes before slicing across the grain.

7. Serve the sliced brisket with the potatoes, cabbage, and cooking liquid spooned over the top.