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

5 out of 5 stars
Rate it:
1 ratings

Recipe Data

8
Servings
10min
Prep
3hr15min
Total

Recipe Wellness Badges

    Author

    Save Options

    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:

    Hy-Vee Mega Ad from March 2018