Corned Beef with Dijon Garlic Cabbage Steaks

Recipe

Main Dish
Corned Beef with Dijon Garlic Cabbage Steaks

Primary Media

Plate of seasoned corned beef with baked cabbage steaks

User Rating

4.25 out of 5 stars
Rate it:
4 ratings

Recipe Data

8
Servings
10min
Prep
3hr15min
Total

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    Description

    Celebrate St. Patrick's Day with an Irish staple: corned beef and cabbage.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    1(2-1/2-to-2-3/4 lbs.) Buckley Farms corned beef brisket flats with spices
    ½ c.Hy-Vee unsalted butter
    ¼ c.Hy-Vee stone ground Dijon mustard
    1 tsp.garlic paste
    1(2-1/2 lbs.) head cabbage

    Things To Grab

    • Dutch oven
    • Medium bowl
    • Rimmed baking pan
    • Cutting board
    • Serving platter

    Directions

    1. Trim fat from meat. Place meat in a Dutch oven; add juices and spices from package of corned beef. Add enough water to cover meat in pot. Bring to boiling; reduce heat. Simmer, covered, for 3 hours or until meat is tender.

    2. Meanwhile, Preheat oven to 400 degrees. Combine butter, mustard, and garlic paste in a medium bowl. Cut cabbage crosswise into 1-inch slices; spread butter mixture on each slice. Arrange slices on a rimmed baking pan, overlapping as needed to fit. Bake, uncovered, for 25 to 30 minutes or until cabbage is softened and lightly browned.

    3. When meat is done, transfer to a cutting board. Thinly slice meat across the grain; arrange on a serving platter. Serve cabbage with corned beef.

    Nutrition facts

    Servings

    440 Calories per serving

    Amounts Per Serving

    • Total Fat: 32g
    • Cholesterol: 115mg
    • Sodium: 1570mg
    • Total Carbohydrates: 9g
    • Protein: 21g

    Daily Values

    0%
    Vitamin A 10%
    0%
    Vitamin C 90%
    0%
    Iron 15%
    0%
    Calcium 6%

    Recipe Source:

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