Glazed Corned Beef With Rotkohl

We decided to wait for our St Patrick’s Day meal until tonight since we both had to work Thursday, & I wanted to do this recipe right. My wife suggested rotkohl instead of simple steamed cabbage. Now why didn’t I ever think of that? So we had a fusion of Dublin and Frankfurt cuisines, and it was really exceptional. I have eyed this rendition of Corned Beef for a couple of years, however I had never prepared it until today. The combination worked! I submit these photos in evidence.



3 – 4 pound corned beef
2 Tbsp canola oil
1 medium onion, peeled and quartered
8 whole cloves
4 cloves garlic, smashed
3 sprigs fresh thyme
packet of corned beef spices included in meat package


1/2 cup cherry preserves
2 Tbsp dijon mustard
2 Tbsp soy sauce
1/2 tsp. fresh ground pepper


4 large carrots as even in girth as able
4 Yukon gold potatoes

Start crock pot on high with a quart of good spring water and packet of corned beef spices. Heat oil in a large Dutch oven over medium high heat. Brown corned beef 2 minutes or so on each side. Traditionally, this browning is not done, however I believe the additional layer of flavor derived from some caramelization is worth the extra effort. Place beef in crock pot. add onion, cloves, garlic, & thyme. Cook for about 3 hours. The corned beef should be tender but not falling apart like shredded beef. It should slice easily and maintain it’s shape.

Prepare your favorite recipe of rotkohl after beef is in the crock pot. It takes a couple of hours including prep and slow cooking on stove top. Or just quarter a head of cabbage and put it into the crock pot after 2 1/4 hours.

After 2 hours of cooking the beef, peel carrots and potatoes. Cut carrots into 3 inch lengths. Cut potatoes into chunks about 1″ by 2″. Place all in a steamer for about 20 minutes or until tender but not falling apart. Alternatively, boil them if you wish. Just don’t over cook. Remove them from steamer and into a 9 by 9 baking dish, or my favorite, an disposable aluminum cooking tray. Butter the veggies lightly if you wish, and season with fresh ground Real Salt and pepper. Set aside while corned beef is finishing.

Place all glaze ingredients in medium Pyrex measuring cup. Blend with spoon. Microwave for 1 1/2 minutes. Observe closely so as not to boil over. Set aside. Start broiler.


Remove corned beef from crock pot and place on serving dish. Spoon on glaze. Now place vegetables under broiler for about 5 minutes or until some color appears. Remove from broiler and set up on stove top, burner off. Now place glazed corned beef under broiler. This will only take about 3 minutes before it starts to bubble. Broil for only another half minute so as not to burn. Remove corned beef and turn broiler off. Place vegetables in warm oven while letting corned beef stand for 5 minutes. Slice, plate and eat.


About Old Bent Nail

Observer, Baby-boomer, Old Dog learning new tricks! My interests are few but varied, from my crafty, precious wife, to Beekeeping, Photography, Home & Garden, Drag Racing and Veterans Affairs.
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1 Response to Glazed Corned Beef With Rotkohl

  1. ngfayeng says:

    That looks so good

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