Instructions

1. Step 1: Heat the oven to 325 degrees Fahrenheit (163 degrees Celsius). Remove the corned beef from its packaging in the sink and reserve the spice packet. Rinse the beef well under cold running water and pat it dry with paper towels to remove excess brine. Trim most of the fat cap on top of the beef if desired, leaving a thin layer (about ⅛ to ¼ inch thick) to keep the meat moist during cooking.
2. Step 2: Transfer the corned beef to a large Dutch oven with the fat cap facing up. Add 1¼ cups of semi-dry white wine and the spices from the reserved spice packet. Cover the pot and transfer it to the oven. Cook for 3 hours.
3. Step 3: After 3 hours, baste the beef with the cooking liquid. Add 1 pound of red or Yukon gold potatoes (cut into 1 to 2-inch pieces) and 2 to 3 large carrots (about ½ pound, peeled and cut into 1 to 2-inch pieces) into the liquid surrounding the beef. Lay ½ small head of green or savoy cabbage (about 1 pound, core left intact and cut into 4 wedges) on top. Cover and cook until the corned beef and vegetables are tender, about 1 to 1½ hours.
4. Step 4: Preheat the broiler to high. In a small bowl, stir together 3 tablespoons of Dijon mustard and 2 tablespoons of honey. Remove the corned beef from the pot and place it on a foil-lined sheet pan. Spoon the honey-mustard glaze all over the top and sides of the beef. Slide it under the broiler and cook until the glaze bubbles and caramelizes in spots, about 3 minutes.
5. Step 5: Let the corned beef rest for 5 to 10 minutes before slicing it against the grain into ½-inch slabs. Arrange the beef slices on a serving platter alongside the cooked vegetables, drizzling everything with a little bit of the cooking liquid. Taste the vegetables and season with flaky sea salt if necessary. The beef will not need additional salt. Season the beef and vegetables to taste with black pepper. Serve with additional Dijon mustard on the side.