Honey Mustard Corned Beef Brisket and Cabbage

Honey-mustard sauce adds a sweet, tangy flavor to a slow-cooked corned beef served with boiled potatoes and cooked cabbage for a hearty meal.

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1 (4 pound) corned beef brisket

4 cups water, or as needed to cover

8 small red potatoes

1 teaspoon salt, or to taste

1 head cabbage, cut into bite-size pieces

1 cup butter

1 cup honey

1/4 cup horseradish mustard

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.

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.

Honey Mustard Corned Beef Brisket and Cabbage

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