Glazed Corned Beef and Cabbage on Rye

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Another Clinton Kelly recipe from The Chew -- I had bought a Corned Beef for St Patrick's then cut it in half --we used the second half and made this for awesome sandwiches this weekend. We had some really nice Italian bread we used instead of rye. Also I was missing caraway seeds so that was omitted. It was very moist and flavorful and certainly a different way to have it. The only note it is a 4 hour prep and cooking time total in the oven. The first picture shows it open-faced but we ate them as sandwiches!
  • 3 pounds  corned beef
  • 1/2 cup  honey mustard (plus more)
  • 2 tablespoons  light brown sugar
  • 1/2 cup  cider vinegar
  • 1 tablespoon  granulated sugar
  • 1/4 cup  olive oil
  • 1/2 head green cabbage (thinly sliced) -bought preshredded cabbage
  • 1 red onion (thinly sliced)
  • 1/4 cup  parsley (chopped)
  • 1 tablespoon  caraway seeds (toasted)-oops didn't have them
  • kosher salt and freshly ground black pepper
  • 2 loaves toasted rye bread


  • Preheat oven to 350°F.
  • Place the corned beef in a 9x13 baking dish. In a small bowl, combine the honey mustard and brown sugar. Brush the fatty side of the corned beef with half of the honey mustard mixture. Pour enough water into the baking dish so that it covers about 1" of the beef. Cover the baking dish with aluminum foil. Bake for 3 hours. Uncover and brush the corned beef with the rest of the honey mustard mixture. Bake uncovered for 30 minutes more.
  • Meanwhile, add the vinegar, granulated sugar and olive oil to a large bowl and whisk to combine. Add the cabbage, onion, parsley, and caraway seeds. Toss to coat and season with salt and pepper. Set aside.
  • Remove meat to a platter and let rest for 10 minutes. Cut the corned beef on a diagonal, against the grain, into 1/2" slices.
  • To Build the Sandwich: Slather some honey mustard on one side of two pieces of bread. Top one piece of toast with a few slices of corned beef. Top with the cabbage slaw. Top the sandwich with the second piece of toast, mustard-side down. Repeat with remaining ingredients.

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