About the Recipe
Ingredients
3 pound corned beef brisket with spice packet, save the spice packet for later use or discard it
⅓ cup dijon mustard
¼ cup brown sugar
10 baby potatoes, quartered
3 large carrots, cut into ¼-inch coins
½ head small cabbage, roughly chopped
1 ½ tablespoons olive oil, divided
salt and fresh ground black pepper to taste
Preparation
Preheat air fryer to 360˚F.
Mix the dijon mustard and brown sugar together in a bowl.
Brush the brisket with the dijon mustard mixture.
Set the brisket on a large sheet of foil greased with cooking spray.
Wrap the foil around the brisket; seal it closed.
Place in the air fryer basket and cook for 50 minutes.
Pull the foil back; and continue to cook for 40 minutes.
Transfer the brisket to a cutting board and let rest 10 minutes.
In the meantime, prepare the veggies; Combine potatoes and carrots in a large bowl; toss with 1 tablespoon of olive oil, salt, and pepper.
Transfer the potatoes and carrots to the air fryer basket; cook at 400˚F for 15 minutes.
Meanwhile, toss the cabbage with the remaining olive oil and season with salt and pepper.
When the 15 minutes is up, shake the potatoes and carrots, and add in the cabbage.
Continue to cook for 8 to 10 more minutes or until veggies are tender.
Thinly slice the corned beef and serve with the veggies.
