Calvin's Corned Beef
Prep time
Total time
Delicious Corned Beef with a Dijon Glaze that really takes it up a notch. A fun holiday dinner the whole family will love!
Recipe type: Dinner
Cuisine: Irish
  • 1 Corned Beef Roast with seasoning packet
  • 2 bay leaves
  • 10 whole cloves (optional)
  • 1 large red onion, Sliced or quartered.
  • Red potatoes cut into 2 inch pieces (I do about 3 lbs)
  • Baby Carrots or Carrots peeled and cut into thick sticks
  • Cabbage wedged or cut into 2 inch strips
  • Dijon Mustard (I use approx 3-4 tbsp, to make the glaze you stir together equal parts mustard and brown sugar)
  • Brown Sugar (I use approx 3-4 tbsp *see above)
  1. Make sure you start this process the day before you plan to serve the Corned Beef.
  2. In a large pot, cover roast with water. Water should be 1 inch above roast. and boil for 1 hour. Drain water.
  3. Cover roast again with water, Water should be one inch above roast. Add seasoning packet, bay leaves, onion, and cloves if you are using them. Bring to a boil and then turn down to a simmer. Simmer roast for 50-60 minutes PER POUND of roast.
  4. Remove roast and save water for cooking your potatoes, carrots and cabbage the next day.
  5. Make the glaze for the roast by combining equal parts dijon mustard and brown sugar. Put a few slits in the corned beef so the glaze can soak in better. Baste or spoon the glaze all over the roast. Cover and put in fridge overnight.
  6. The last step for the roast is to bake at 300 degrees for approx 50 minutes. While the glazed roast is cooking is the perfect time to boil the veggies in the flavorful broth from yesterday.
  7. I prefer to cook the carrots and potatoes together and then do the cabbage separately since it does not need to cook as long. (I also usually add a tsp of salt to the water.)
  8. If you don't mind everything being mixed together you could through the cabbage in half way through the potatoes and carrots cooking.
  9. When the corned beef is finished cooking, remove it from the oven and slice thinly. Serve with the boiled veggies.
  10. Also if you would like the glaze to caramelize a bit ore you can broil it for a minute or two before serving.
Recipe by Real Life Dinner at