Community Pick
Brown Sugar and Mustard Glazed Corned Beef
photo by Jonathan Melendez
- Ready In:
- 4hrs
- Ingredients:
- 4
- Serves:
-
6
ingredients
- 1360.77-1814.36 g corned beef brisket
- 118.29 ml light brown sugar, packed
- 118.29 ml water
- 118.29 ml brown mustard
directions
- Rinse off the brisket under running water.
- Trim off excess fat.
- Place in large stock pot and cover with water. AT this point you may use the seasoning packet that came with the corned beef.
- Bring to a boil.
- Lower the heat to simmer.
- Cook about 3 hours until very tender (skimming fat as necessary). Add more water if needed to keep covered.
- CROCK POT DIRECTIONS: If desired, cook corned beef in crock pot until tender. Continue on past this point.
- Preheat oven to 325º.
- In a sauce pan, combine the brown sugar and 1/2 cup water. Bring to a simmer over medium-high heat.
- After about 5 minutes, stir in mustard.
- Continue simmering another 2-3 minutes.
- Place the brisket on a rack in a roaster.
- Thinly coat meat with glaze.
- Put in oven and bake for 30 minutes, reglazing every 10 minutes.
- Remove from oven and let rest at least 15 minutes.
- Slice thin to serve.
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Reviews
-
Loved this corned beef recipe; especially the wonderful glaze! Made this dish using the stovetop method, but I might try it in the slow cooker next time. I served it with cabbage which I cooked in the pressure cooker. Looking forward to the leftovers as DH is dying for a reuben sandwich. Will definitely make this again. Made for ZWT-8-Family Picks.
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Tweaks
-
I have been making this for years, but instead of using water, the recipe I use says to take the cooked corned beef out of the liquid, dry off the surface with paper towels and stud with 10-12 whole cloves. Instead of using water with the brown sugar and mustard, the liquid called for is 1/2 cup Sherry wine. This is the only way that I will eat corned beef and it makes wonderful sandwiches.
RECIPE SUBMITTED BY
Charmie777
United States