Glazed Corned Beef with Carrots, Potatoes and Cabbage

I know that this is kind of late but wow did real life get in the way of me blogging! First I took a quick pause to help my father with my parents kitchen remodel. Never thought I would ever know how to install kitchen cabinets….. Then I got sick with a simple cold that turned into bronchitis (I am just getting over this). Next, my laptop broke and, while I did back up all the hours of research I had for my history posts, I did lose some more recent posts such as the rest of my Fondue February posts, a few Jell-O posts and my Saint Patrick’s Day and Easter Posts. Not to mention just trying to get some of the food staples right now for day to day life let alone for blog posts. Though all is well as I now have a new computer and am happy that past me scheduled some of the vintage ad posts so I was not entirely with out some activity on the blog.

I am posting the Saint Patrick’s Day meal I made for well, Saint Patrick’s Day. This was not the original menu that I had made from a 1950’s newspaper article but instead it is what I typically make on the day. The dish is a simple boiled corned beef that is elevated by a glaze that I found in one of my favorite cookbooks, the Brass Sister’s Heirloom Cooking (2008). This cookbook is one that I would recommend to anyone interested in old recipes as the Brass sisters are kindred spirits who understand the importance of preserving these recipes. These two were the nudge I needed to finally start my own collection. This particular glazed they found on a handwritten index card from the 1930s. The actual corned beef recipes is one that I have adapted from the 1957 cookbook called The Famous American Recipes Cookbook by John and Marie Roberson.

I only took one picture of the recipe to send a picture to my sister so it will have to do for now. I do plan on recreating this dish to retake the pictures sometime in the future.


Glazed Corned Beef

  • Servings: 6
  • Difficulty: easy
  • Print

A delicious recipe for a glazed corned beef.

adapted from: Heirloom Cooking with the Brass Sisters (2008) and The Famous American Recipes Cookbook by John and Marie Roberson (1957)


  • 3 to 4 pounds corned beef
  • 8 peppercorns
  • 1 bay leaf
  • 1/2 teaspoon thyme
  • 2 lbs of baby red potatoes, halved
  • 2 large carrots chopped in large pieces
  • 1 small head of cabbage cut into six wedge shaped pieces
  • 3/4  cup maple syrup (you can also light corn syrup or honey)
  • 3 tablespoons prepared mustard (I used spicy brown because that is what I had but you could use yellow or Dijon)
  • 1 teaspoon ground black pepper


  1. In a large heavy pot such as a Dutch oven, place the meat with just enough water to cover and add the peppercorns, baby leaf and thyme. Bring to a boil.
  2. Reduced the heat to low and cover the corned beef. Cook for 3 1/2 hours adding the potatoes and carrots after three hours have passed.
  3. A little before the corned beef is done boiling, preheat the oven to 375 and make the glaze by mixing together the maple syrup, mustard and black pepper in a heavy bottomed saucepan and cooking over medium heat until the glaze comes to a boil. Then reduce the heat and continue stirring until the glaze reduces and thickens which can take 3 to 5 minutes.
  4. When the corned beef is done remove it from the pot and add the cabbage to the potatoes and carrots to cook while the corned beef is being glazed.
  5. Place the beef on a baking sheet lined with parchment or aluminum foil (trust me on this one!)  with the fatty side up. Brush with half the glaze and bake for 8 minutes. Then take it out and flip it over and brush the other side with the rest of the glazed. Bake for 8 more minutes.
  6. Drain the vegetables and place on a platter around the corned beef that has beef sliced against the grain.
  7. Serve with grainy mustard or prepared horseradish.

Notes: Sometimes I pour a bottle of Guinness over the corned beef beef and then add enough water to finish covering the meat in the first step before continuing with the recipe. Totally optional but does giving it another layer of flavor.


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