Honey Marmalade Mustard Glazed Corned Beef

Beef, Holiday Recipes, Main Dish | 33 comments

I grew up eating Corned Beef and Cabbage on St. Patrick’s Day and have always had fond memories of that meal. But I had never actually made it one my own. Not once. This year I decided that I needed to change that because during all these married years that I haven’t made Corned Beef and Cabbage I also haven’t eaten it, and I kind of missed the meal.

st. patrick's day corned beef and cabbage recipe

I changed things up from how I remember eating it during my childhood. Those days the Corned Beef and Vegetables for St. Patrick’s Day were cooked simply, in the crock pot without really anything special done to it. And while the meal that some refer to as New England Boiled Dinner still tasted good, I thought that maybe I could make it taste a little better.

Instead of cooking in the crock-pot, I opted for braising the Corned Beef. And after braising I glazed it with a Marmalade Honey Mustard and then cooked it a bit more to caramelize the topping. Because Corned Beef is often on the saltier side, I thought that a sweet mustard-y sauce would contrast well with the meat.

recipe for corned beef and cabbage

If the Traditional St. Patrick’s Day Corned Beef meal is often a bit too salty for your taste, be sure to rinse the meat well before you begin cooking. Additionally, if desired, you can soak the beef in plain water for an hour before cooking.

I enjoyed revisiting an old childhood favorite with a few more sophisticated tweaks. The corned beef was incredibly tender and the glaze really added to the meal. And most definitely will not be another 9+ years before I eat this Irish-American classic.

More St. Patrick’s Day Recipe Inspiration

What is your favorite St. Patrick’s Day tradition?

Honey Marmalade Mustard Glazed Corned Beef

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For the beef:
1 corned beef
1 medium yellow onion, chopped
4 cloves garlic, smashed
2 carrots, quartered
2 celery ribs, quartered
3 bay leaves
1 teaspoon dried thyme or 2 sprigs fresh thyme
2 teaspoons black peppercorn
3 whole cloves
3-4 cups water

For the glaze:
1/3 cup marmalade
2 tablespoons honey
1 tablespoons brown sugar
1 tablespoons dijon mustard
2 tablespoons grainy mustard


For the beef:

Preheat oven to 300 degrees F.

Combine the marmalade, honey, brown sugar, dijion, and grainy mustard. Set aside.

Trim corned beef of excess fat. Rinse and pat dry the beef. In a large dutch oven, heat 2 teaspoons olive or canola oil over medium-high heat. Add the beef to the pan and cook until browned, 2-4 minutes. Flip to the other side. Add the onion and garlic around the beef. Cook for 2-4 minutes more until the other side has browned.

Add the carrot, celery, bay leaves, thyme, peppercorn and cloves. Pour the 3-4 cups water into the pot (water should reach mid way point of the beef). Bring to a boil, cover, and transfer to the oven for 3-4 hours, or until meat is very tender.

Remove meat from the dutch oven. Preheat oven to 375 degrees F. Line a broiler pan with foil, then place the corned beef on top. Spread it with the glaze (reserving excess for serving) and bake at 375 degrees F for 10 minutes. Remove from the oven and let rest for 5-10 minutes before slicing. Serve topped with extra glaze.

Serve along side Roasted Cabbage with Lemon and boiled red potatoes (tossed with butter and parsley) and carrots (or you can roast the vegetables too).

Katie Goodman

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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  • 1
    Jana - March 04, 2011 @ 6:45 am

    I knew I should have bought that corned beef on sale yesterday! this looks fab. Your photos are gorgeous. I have to say I’m pretty stoked to have come across your luscious site.


  • 2
    carolyn - March 04, 2011 @ 8:01 am

    You’ve made one of the least visually appealing dishes I know of look beautiful. Lovely!


  • 3
    Tricia @ Saving room for dessert - March 04, 2011 @ 8:08 am

    I’ve been thinking about corned beef lately. I’ve never tried to make it but feel the need to be all St. Patrick’s Day this year. I may have to give it a try because your recipe sounds terrific! Have a great weekend.


  • 4
    Meaghan - March 04, 2011 @ 8:21 am

    As an Irish-American, St. Patty’s is my favorite holiday! Corned beef is awesome, but I’m not big on the cabbage, at least not the way it is traditionally cooked. Corned beef is actually and Irish-American thing, since immigrants could only afford the cheap cut of meat.

    And my favorite St. Patrick’s Day tradition? My family’s annual NYC pub crawl. This year will be the 24th year we do it, and it’s usually about 30 people. You can imagine the insanity!


  • 5
    Maameemoomoo - March 04, 2011 @ 9:53 am

    It’s about time i stop by to say hello!

    I have seeing your gorgeous food photos very often in FoodGawker and Tastespotting. I must say, they are simply stunning.. Your photos gotta be one of the very few ones that i’ll stop and stare. :)

    So yeah, great blog Katie, and beautiful photos!


  • 6
    Wenderly - March 04, 2011 @ 10:11 am

    I have never made or eaten Corned Beef & cabbage if you can believe it! This looks amazing! I do believe that it’s time I tried some!


  • 7
    Jamie | My Baking Addiction - March 04, 2011 @ 10:24 am

    I love corned beef, but have only made it a few times. The addition of honey sounds incredible!


  • 8
    Liz @ Blog is the New Black - March 04, 2011 @ 12:25 pm

    Looks GREAT! I love corned beef.


  • 9
    Emma - March 04, 2011 @ 2:25 pm

    This sounds delicious, and a great new way to utilise some of my glut of homemade marmalade! Where do you buy your corned beef? In the UK I have never yet been able to track it down (except the stuff in tins)


    • Katie Goodman

      Katie replied: — March 4th, 2011 @ 3:57 PM

      It is sold in practically every grocery store here. This particular one came from Costco. Cook’s Illustrated: The New Best Recipe has great instructions for curing your own Corned Beef.

      Lucky you with homemade marmalade! That is something I’ve always wanted to make but not yet gotten around to. It is one of my favorite jams.

  • 10
    skip to malou - March 04, 2011 @ 4:40 pm

    We had it last night to which my hubs jokingly said that I’m a bit early for ST Paty’s haha. It was only when we came over here in the US when I started eating corned beef,. The instructions said I should bake it like you did but i cooked it on stove top. You think there was a difference though?


  • 11
    Sylvie @ Gourmande in the Kitchen - March 04, 2011 @ 4:44 pm

    I’ve never eaten Corned Beef and Cabbage before, I think the most traditional thing eat for St. Patrick’s Day has to be Irish Soda Bread.


  • 12
    Tracy - March 04, 2011 @ 6:23 pm

    Your version of corned beef sounds amazing!!


  • 13
    sonia - March 04, 2011 @ 8:14 pm

    Fantastic salad, loved the combo of ingredients used, will try it for sure !


  • 14
    Kristy - March 04, 2011 @ 9:41 pm

    Could I make this just using a beef brisket?


  • 15
    Courtney - March 05, 2011 @ 7:42 am

    You know, I’ve never actually made corned beef aside from a family recipe which has nothing to do with cabbage or in a sandwich. This looks so appealing compared to the traditional corned beef and cabbage. YUM! :)


  • 16
    Kalynskitchen - March 05, 2011 @ 7:44 am

    Wow, does your corned beef look good. This meal is one of my favorite things about St. Patrick’s Day! (Green beer, not so much!) Thanks for mentioning my Roasted Cabbage with Lemon. I’ll definitely be making that one again this year!


    • Katie Goodman

      Katie replied: — March 5th, 2011 @ 8:05 AM

      Thanks, Kalyn. I really liked your cabbage recipe. So much better than boiled!

  • 17
    Bonnie Banters - March 05, 2011 @ 12:04 pm

    Can’t wait to try this…sounds wonderful!


  • 18
    Sheri Richards - March 05, 2011 @ 2:53 pm

    About six St. Patrick’s Days ago I was pondering my options for this most festive Irish meal. Who can resist creating a holiday dinner, I ask you? I recalled the St. Patrick’s Day meals I had prepared previously, sometimes traditional and sometimes with a gourmet twist. Admittedly, I am lured by the incredible prices for beef brisket (1.99 per pound! Holy cow!) and cabbage the size of bowling balls. I had visions of the family enjoying their corned beef and cabbage, Irish soda bread on the table, and frothy pints of Guiness for Mark and I, all while listening to the Chieftans in stereo.

    So what’s the problem? It seems to have it all. Tradition. Holiday. Culture. And bonus: A real dollar-stretcher, too. The only little bug-aboo was that my family can’t stand any of it, except for maybe the soda bread. So feeling like it was time to break out of the societal mold and own up to the fact that none of us are Irish anyway, it was time for me to chuck the traditional faire and rethink St. Patrick’s Day. What’s it really about anyway, I asked myself. American marketing at its finest? Heck no! It’s really about…… green. (Incidentally, the color that used to be associated with St. Patrick was blue. Fancy that. But back to the original topic……)

    My personal challenge, then, came in an entirely different form: How green could I make the meal? Let’s see, thought I, I could make spinach pasta with pesto sauce and peas with a side of broccoli. (Hey, this was getting healthier too!) We’d bookend the meal with a green goddess salad to start with, and finish with key lime pie.

    But wait, the table had to be green too. I used my green salad plates, green glasses and leftover green napkins from a summer bar-b-que. I even used my fun lime-green summer silverware. I robbed the hallway table of its St. Patty’s decoration for a centerpiece and added some green candles that I had on hand. Nearly every shade in the green spectrum was represented, but it somehow looked just fine, even with a slightly alien glow.

    While basking in the nearly alien light of my green table, it dawned upon me: The much-feared tradition of being allowed to pinch any person not wearing green. Call it baggage from my childhood, but there was no way I was going to tolerate any pinching, St. Patrick’s Day or not, so I mandated the dress code: Green. The family loved this and off they charged to hunt down a green shirt before dinner.

    A new tradition was born in our family, and we have been delighting in Green Night every St. Patrick’s Day since.

    I wish you all a festive and GREEN St. Pat’s Day!


  • 19
    Sharlene - March 06, 2011 @ 6:17 pm

    I love the idea of a sweet glaze with the salty corned beef! This looks amazing.


  • 20
    Shaina - March 06, 2011 @ 9:39 pm

    I’m a big fan of corned beef. I try to make it at least once a year when it’s on sale for, oh, St. Patrick’s Day festivities. I can’t wait to try your glaze!


  • 21
    Molly W. - March 07, 2011 @ 8:45 am

    This looks delish! My family lived in Ireland for a year and are hosting a St. Patrick’s Day party this year, I’m looking for recipes and think this just might be it! Can you tell me how many people this feeds?

    Thank you!!


    • Katie Goodman

      Katie replied: — March 7th, 2011 @ 9:33 AM

      It really depends on how much those you’re feeding are eating. We have 2 adults and 2 children and ate a few meals out of this. I’d say 4-6 adults, but maybe more. We are also not huge meat eaters so we don’t take large portions.

  • 22
    Meal Makeover Mom Janice - March 12, 2011 @ 11:50 am

    My daughter is home from college and begged me not to make corned beef and cabbage (AKA boiled dinner) for St. Patrick’s Day. I’m thinking that this recipe may win her over!


  • 23
    Dad - March 18, 2011 @ 12:38 pm

    Not sure if I told you this…I read the posting on the corned beef, and it looked great, so I showed it to Jennifer. Her response…”I don’t like corned beef”, so I wasn’t going to push it. Plus, the boys haven’t acquired a taste for it either.

    So, earlier this week Jen’s mother comes home with a corned beef, and announces that we’re having corned beef/cabbage for St Patrick’s day. Poetic how things work out sometimes. And funny, cause her mom said “I don’t really like corned beef…I’m not even sure why I bought it”. So, I told her about your recipe, gave her a copy, and everyone loved it. She had great praise for your culinary abilities. And the house smelled wonderful all day with the corned beef cooking…smelled like a restaurant.

    Oh….and Jen liked it too.

    So, once again a great job Kate!!


  • 24
    Erin - March 18, 2011 @ 12:43 pm

    I added the glaze to the end product of my slow cooked corned beef and it was fabulous!


  • 25
    Cheri Witmer - March 18, 2011 @ 1:04 pm

    I made this the other day, oh it was to die for! The taste was amazing! Thank you so much for the fantastic recipe, will be making this often!


  • 26
    Donna - January 28, 2012 @ 12:04 pm

    My mom made corned beef this way years ago and I have been looking for the recipe ever since. You present it beautifully. I can attest to how delicious it is.


  • 27
    TidyMom - March 10, 2012 @ 7:10 am

    This looks SOOO delicious Katie! I’ve only made corned beef once, I think I need to give this a try!
    Thanks for linking up to I’m Lovin It! I featured your post in my wrap up!

    Have a great weekend!


  • 28
    Karla - July 04, 2012 @ 4:07 pm

    Stop reading and go make this!!! I love corned beef and cabbage and have always eaten it with my family. Well this is the only way I will prepare it from now on!! I cannot wait to make this for my parents/grandparents to show them what they are missing by boiling it. Enjoy!!


  • 29
    Ruth - March 17, 2013 @ 5:31 pm

    Just tried the corned beef and cabbage recipe. Loved the marmalade mustard glaze.


  • 30
    Amanda - March 18, 2013 @ 7:15 pm

    Well its not often you see recipes for corned beef. Thanks for the memories. My mother used to regularly make corned beef on a Saturday and we all loved it. Completely forgot about until now. Works really well with mashed potatoes and a little tomato sauce on the side. It’s as cheap as chips where I am compared to other meats. I’ve just been down to get a side of it and can’t wait to see my husbands face when he gets home.


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