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Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat 34g54%
Cholesterol 129mg
Sodium 1344mg
Total Carbohydrate 44g31%
 Dietary Fiber 9g6%
Protein 22g15%
Prep Time
Cook Time
Total Time

20 min.

180 min.

200 min.



Dijon-Glazed Corned Beef with Savory Cabbage & Red Potatoes

Celebrate the New Year or St. Patrick's Day with this festive corned beef cabbage dish. Recipe courtesy of The Beef Checkoff.


1 boneless corned beef brisket with seasoning packet (3-1/2 to 4 lb.)
6 cloves garlic, peeled
2 tsp. whole black peppercorns
2 c. water
6 Tbsp. butter
1 c. thinly sliced green onions, including white and green parts
1/2 c. horseradish
1/2 tsp. ground black pepper
1/4 tsp. salt
1 head green cabbage, cored, cut into 6 wedges (1 to 1-1/2 lbs.)
1-1/2 lb. small red-skinned potatoes, cut in hal
2 Tbsp. orange marmalade
2 tsp. Dijon mustard


1Position oven racks in upper and lower thirds of oven. Heat oven to 350°F. Place corned beef brisket in roasting pan; sprinkle garlic, contents of seasoning packet and peppercorns around and over brisket. Add water; cover tightly with aluminum foil. Braise in upper third of 350°F oven 3 to 3-1/2 hrs. or until brisket is fork-tender.
2Meanwhile, place butter, green onions, horseradish, ground pepper and salt in glass measuring cup. Microwave on HIGH 1 to 2 min. or until butter melts; mix well. Cover and refrigerate 2 Tbsp. for Rustic Corned Beef & Potato Bake. Place cabbage wedges on 1 half of baking sheet and potatoes on other half. Drizzle remaining horseradish-butter mixture over vegetables, turning cabbage and tossing potatoes to coat. Cover with aluminum foil. Roast in lower third of 350°F oven with brisket 55 min. Uncover vegetables; continue roasting 15 to 20 min. or until vegetables are tender and begin to brown.
3Combine glaze ingredients in small bowl. Remove brisket from roasting pan; place on rack in broiler pan so surface of brisket is 3 to 4 in. from heat. Brush glaze over brisket; broil 2 to 3 min. or until glaze is bubbly and beginning to brown.
4Carve brisket diagonally across the grain into thin slices. Cover and refrigerate 1/2 of brisket (about 12 oz.) and 2 c. potatoes for Rustic Corned Beef & Potato Bake. Serve remaining brisket and potatoes with cabbage.

Cook's Tips:

This recipe is an excellent source of fiber, protein, vitamin B12, iron, selenium and zinc; and a good source of niacin and vitamin B6.