Rating: 4 stars 4.1
8 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

My father used to make this recipe, one of his many tries (most successful)! But this one stands out as one of his best! Good Irish eating, just need the soda bread and your favorite beer. Hmmmmmmm. Serve with boiled red potatoes, cabbage, and asparagus. Enjoy!

Recipe Summary

prep:
15 mins
cook:
3 hrs 40 mins
total:
3 hrs 55 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place corned beef with fat side down into a large slow cooker and pour enough water over corned beef to cover. Cook on High until beef is tender, about 3 hours.

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  • Place potatoes into a large pot, cover with water, and stir in salt to taste; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cabbage, cover, and steam until tender, 8 to 10 minutes.

  • Melt butter in a saucepan and stir honey and horseradish mustard into butter. Bring to a boil and remove from heat.

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

  • Place corned beef, fat side down, into a roasting pan. Pour half the honey-mustard sauce over brisket; broil until corned beef is golden brown, about 5 minutes. Serve corned beef with boiled potatoes and cabbage, topped with remaining honey-mustard sauce.

Nutrition Facts

607 calories; protein 19.4g; carbohydrates 57.7g; fat 35.3g; cholesterol 129mg; sodium 1386.7mg. Full Nutrition
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