Prep 10 mins
Cook 3 hrs
A yummy glaze with honey, brown sugar and mustard. From the Sue Bee Honey folks! Corned beef is very popular in England.
- 4 lbs corned beef brisket
- 2 quarts water
- 1 tablespoon pickling spices
- 1 large white onion
- 1 large carrot
- 1 stalk celery
- 2 garlic cloves
- 1⁄2 cup honey
- 1⁄4 cup brown sugar, packed
- 3 tablespoons Dijon mustard
- 1⁄2 teaspoon ground ginger
- Tie pickling spices in a square of cheesecloth(spices may come with corned beef package). In a large stock pot, combine corned beef, water, pickling spices, whole vegetables and garlc. Bring to a boil, lower heat and simmer 3 hours. You may use a crockpot for this, cooking 4-6 hours on high.
- Place a cooking rack in a shallow baking pan or dish. Transfer brisket from cooking liquid, placing fat side up on rack.
- Combine honey, brown sugar, mustard and ginger to make a glaze. Spoon glaze over meat.
- Bake, uncovered, in a preheated 350*F. oven for 30 to 40 minutes. Transfer to serving plate.
- Makes 8 servings.
This is the best corned beef ever! I made it early this year, but it's still a hit.
This was the best corned beef I have ever made! Everyone raved over it! There wasn't even any leftovers either! I used the brine to flavor the potatoes, cabbage and carrots. Mine was not sticky or overly sweet. It was just the crust on the outside that had a glaze on it. It was excellent! Still used my many mustards to dip it in! Loaded with flavor and is a keeper in this house! I got a really good one this year. Nice and lean! And the biggest I could find too! Thank you ever so much... What a feast we had! A very happy family at the Jelly house this St. Paddy's Day
Although I posed it for its picture with the vegetables from the simmering brine, this is not the "corned beef and cabbage" variety of corned beef -- it's sweet and savory and sticky in the manner of ham, and would go well with some mashed potatoes and peas or corn. We enjoyed it a lot! Made for Top Favorites of 2009 Cookbook Tag.