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Corned Beef With Mustard Glaze
Ingredients
Glaze
- 1/4 cup Dijon mustard
- 1/2 teaspoon dry mustard
- 1/4 cup honey
- 1/4 cup sherry wine
- 1/4 cup firmly packed light brown sugar
- 1 tablespoon salad oil
Directions
1
Rinse corned beef cut in cold water, place in a large, heavy pot and add cold water to cover.2
Add peppercorns,bay leaves, onion studded with 4 cloves, garlic, carrot and celery.3
Bring to a boil over medium-high heat and skim off any foam that rises to the surface.4
Reduce heat to low, cover pot and barely simmer until the beef is tender, about three hours.5
While beef cooks, turn it over every 30 minutes.6
Let meat cool in cooking water about 15 min.7
Preheat oven to 350 degrees and transfer drained beef to a shallow roasting pan, fat side up.8
Whisk together the mustards in a small, heavy saucepan.9
Stir in remaining glaze ingredients and simmer for 5 minutes, stirring constantly.10
Spread glaze evenly over top of brisket.11
Bake in center of the oven, basting every 15 minutes, until heated through and beef has a deep, rich color, about 20 to 30 minutes.12
Let meat rest for about 10 minutes.13
Slice it across the grain and serve.
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Featured Reviews for This Recipe
From: brownthunder
On Sep 9, 2007
This is a great recipe! We make it all the time. My wife and I love it. The glaze is perfect.
From: Claire de Luna
On Mar 16, 2007
I'd never made corned beef before, but this recipe made me look like I'd been doing it my whole life. That last 30 minutes in the oven takes the boiled look from the corned beef, which makes it look much more appetizing to me. After letting the brisket cool, I cut slices (against the grain) and spread them out in a dish. Next time, I'll be spreading the mustard glaze over all the slices. Delicious!
From: adopt a greyhound
On Mar 5, 2006
I made this for dinner yesterday. It has a wonderful flavor after baking in the oven. I put some potatoes in the water after putting the corned beef in the oven and we ate the onion and potatoes.
From: Boca Pat
On Mar 19, 2005
I used a 5 lb round corned beef and all I can say is that it was fabulous!! It just melted in your mouth. I followed your recipe exactly as written, except when I put the meat in the oven, I cooked the cabbage in the water that the corned beef had cooked in. This is by far the best corned beef I've ever had. I also think that using the round made a big difference. The glaze was perfect....like one of the other reviewers said..it wasn't overpowering at all. Thanks for posting and thanks for the hint about using the round roast.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (543g) Recipe makes 4 servings The following items or measurements are not included below: 8 whole black peppercorns 4 whole cloves |
||
| Calories 1102 | ||
| Calories from Fat 617 | (56%) | |
| Amount Per Serving | %DV | |
| Total Fat 68.6g | 105% | |
| Saturated Fat 22.1g | 110% | |
| Monounsaturated Fat 34.3g | ||
| Polyunsaturated Fat 2.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 333mg | 111% | |
| Sodium 4068mg | 169% | |
| Potassium 815mg | 23% | |
| Total Carbohydrate 42.4g | 14% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 34.4g | ||
| Protein 63.4g | 126% | |
| Vitamin A 2676mcg | 53% | |
| Vitamin B6 1.0mg | 48% | |
| Vitamin B12 5.5mcg | 92% | |
| Vitamin C 5mg | 8% | |
| Vitamin E 1mcg | 5% | |
| Calcium 86mg | 8% | |
| Iron 7mg | 41% | |
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