When St. Patrick’s Day rolls around, it is time to dress in green, decorate your home with shamrocks, and make a big pot of corned beef & cabbage. If you’ve never made your own corned beef, you may find that it is easier than you thought. Impress your guests with the authentic flavors of this Sweet Hot Mustard Corned Beef recipe using our Hickory Farms Sweet Hot Mustard.
Prepare your beef
Although traditional corned beef is boiled, baking infuses the beef with tons of extra flavor. The recipe is so simple, you can easily try it both ways.
Start by removing the corned beef from the package. If you are baking the beef, just toss the spice packet, you will be adding plenty of flavor. As corned beef can be salty, you may want to boil the meat before baking to draw out some of the excess sodium.
After you have removed the beef from the water, place it with the fat side up on a piece of aluminum foil. Then, dot the beef with cloves and cover it with a nice layer of our Sweet Hot Mustard and a sprinkle of brown sugar. Wrap the beef in foil, and roast for two hours or until tender.
If you choose to boil the beef, simply add the spice packet to the water and simmer until cooked through. Before serving either version, add an extra touch of mustard.
Make your cabbage
Baked corned beef pairs wonderfully with sauteed cabbage. In a large pan, cook onions and garlic. Then, add thinly sliced green cabbage, and don’t touch it until the cabbage has begun to brown. When your veggies have a nice caramel color, give them a flip and and add salt and pepper to taste.
For a more traditional version, boil your cabbage. After removing the beef from the pot, simply add the cabbage and boil until tender.
The bold and delicious flavor of our Sweet Hot Mustard adds a nice zesty note to your traditional St. Patrick’s Day feast. To make any holiday celebration more memorable, bring home some Hickory Farms today.