Recipe by joan in CNY
I cut this out of my newspaper years ago and prefer it to many others I have tried over the years.
Top Review by Chef Daisy D
I used this recipe to make my first ever St. Paddy's Day corned beef and cabbage dinner tonight. I started with a 3.5 piece of corned beef, it took all of 4.5 hours of cooking on the stove and another 30 minutes in the oven. Give yourself enough time to cook this! Very tasty and the glaze is awesome. I'd make this dish again.
- 3 -5 lbs corned beef brisket, flat or round (I prefer the round.)
- 8 whole black peppercorns
- 2 bay leaves
- 1 large onion
- 4 whole cloves
- 3 cloves garlic
- 1 carrot, peeled and cut int chunks
- 2 celery ribs, cut into chunks
- 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 See How It's Made
- Rinse corned beef cut in cold water, place in a large, heavy pot and add cold water to cover.
- Add peppercorns,bay leaves, onion studded with 4 cloves, garlic, carrot and celery.
- Bring to a boil over medium-high heat and skim off any foam that rises to the surface.
- Reduce heat to low, cover pot and barely simmer until the beef is tender, about three hours.
- While beef cooks, turn it over every 30 minutes.
- Let meat cool in cooking water about 15 min.
- Preheat oven to 350 degrees and transfer drained beef to a shallow roasting pan, fat side up.
- Whisk together the mustards in a small, heavy saucepan.
- Stir in remaining glaze ingredients and simmer for 5 minutes, stirring constantly.
- Spread glaze evenly over top of brisket.
- 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.
- Let meat rest for about 10 minutes.
- Slice it across the grain and serve.