Southern Glazed Corn Beef and Cabbage with Vegetables In a Crockpot



  • 2 1/2 to 3 1/2 pounds corned beef brisket

  • 4 or 5 red potatoes, cut in chunks

  • 2-4 turnips roots, cut in chunks,

  • 1/2 rutabaga root, cut in chunks

  • 1/2 head cabbage, cut in wedges

  • 1/2 bag baby carrots


Place corned beef brisket in crockpot; add vegetables. Add water to cover. Cover and simmer on high for 4-5 hours hours or until tender. If using low temperature, cook on low for 8 hours.

When meat is done, remove brisket from pot. If necessary, trim fat. Place brisket on broiler pan rack 3-4 inches from heat. Brush Dijon Glaze over brisket. Broil for 3 minutes to glaze. Slice diagonally across the grain into thin slices. Serve with vegetables.

Dijon Glaze:

  • 2 tablespoons honey

  • 1 tablespoon orange juice

  • 2 teaspoons Dijon mustard

  • Prepare glaze by combining the ingredients.

  • Combine the following ingredients in a microwave for 1 minute and drizzle over cooked and drained vegetables.

  • 1/2 cup butter

  • 2 tablespoons sliced green onions

  • 2 to 3 tablespoons prepared horseradish

  • Salt and pepper to taste

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