Ingredients
For the Corned Beef
3–4 lb corned beef brisket with spice packet
1 onion, quartered
3 cloves garlic
2 bay leaves
1 tablespoon whole grain mustard
1 tablespoon brown sugar
From the Garden
1 small head green cabbage, sliced
4–5 carrots, peeled and cut into sticks
1½ lbs baby potatoes, halved
2 tablespoons fresh parsley, chopped
For the Warm Bacon-Dijon Cabbage
4 slices bacon, chopped
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
Fresh cracked pepper
Instructions
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Simmer and Crisp the Corned Beef
Place corned beef in a large pot and cover with water. Add spice packet, onion, garlic, and bay leaves. Simmer covered for 2½–3 hours until tender.
Remove to a baking sheet, brush with mustard, sprinkle with brown sugar, and broil for 3–5 minutes until lightly caramelized. Let rest, then slice against the grain. -
Roast the Potatoes
Toss halved potatoes with olive oil, salt, and pepper. Roast at 400°F for 25–30 minutes until golden and tender. -
Honey-Butter Carrots
Simmer carrots in salted water until just tender, about 8 minutes. Drain, return to pan, and toss with butter and honey until glossy. -
Bacon-Dijon Cabbage Skillet
Cook bacon in a large skillet until crisp. Remove half for topping.
Add cabbage to the skillet with bacon drippings. Cook 6–8 minutes until slightly caramelized but still vibrant. Stir in Dijon and apple cider vinegar. Top with reserved bacon and fresh parsley.
Serve sliced corned beef with roasted potatoes, honey-glazed carrots, and warm cabbage. Finish with fresh parsley before serving.
