Uploaded March 2015 | Updated September 2026, 4 hours ago
It's that green time of year again, and I celebrated by cooking up a batch of corned beef and cabbage. I used a corned beef round, and baked it, as has become my preferred way. To me, it produces a vastly better tasting and better textured corned beef than old fashioned boiling. Detailed instructions in the video.
Served it with traditional boiled cabbage and Irish potatoes.
The honey mustard glaze:
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1/3 cup spicy Dijon mustard
1/4 cup honey
1/4 cup brown sugar
Mix ingredients together thoroughly. Baste corned beef every 10 minutes for the last half hour of cooking, as described in the video. It caramelizes beautifully!
Intro music - traditional Irish folk tune, recorded live at McNamara's Tavern, Nashville TN, October 2011. Performers names unknown. They were extremely good, and extremely loud.
It's that green time of year again, and I celebrated by cooking up a batch of corned beef and cabbage. I used a corned beef round, and baked it, as has become my preferred way. To me, it produces a vastly better tasting and better textured corned beef than old fashioned boiling. Detailed instructions in the video.
Served it with traditional boiled cabbage and Irish potatoes.
The honey mustard glaze:
--------------------------------
1/3 cup spicy Dijon mustard
1/4 cup honey
1/4 cup brown sugar
Mix ingredients together thoroughly. Baste corned beef every 10 minutes for the last half hour of cooking, as described in the video. It caramelizes beautifully!
Intro music - traditional Irish folk tune, recorded live at McNamara's Tavern, Nashville TN, October 2011. Performers names unknown. They were extremely good, and extremely loud.
