Mustard Glazed Corned Beef

Total Time
4hrs 45mins
Prep 15 mins
Cook 4 hrs 30 mins

Nothing beats a fresh lean corned beef brisket that has been cooked long and slow to create a juicy, tender spiced meat, with a lovely glaze...mummmmm This dish is best when prepared two days before eating.


  1. Day 1- Marinate Marinate the brisket in an 8 quart pot with cold water, (cover beef completely),onions, bay leaves, salt, peppercorns, garlic and cloves (overnight).
  2. Day 2- Cook brisket, bring pot with brisket mixture to a roaring boil.
  3. Reduce heat to medium-low, cover and simmer for 4 hours.
  4. Remove corned beef from liquid.
  5. Discard cooking liquid.
  6. Let the beef cool, wrap in aluminium foil and chill overnight.
  7. Day 3- Prepare glaze In a small pan, combine corn syrup and mustard.
  8. Place over medium high heat and bring to a boil.
  9. With wooden spoon stir constantly.
  10. Remove from heat and cool.
  11. Remove beef from fridge and unwrap.
  12. Trim and discard excess fat.
  13. Place beef on broiler pan.
  14. Brush beef all over with glaze.
  15. Place under broiler 5- 6" from heat.
  16. Broil beef 10 minutes, keep brushing on any extra glaze.
  17. Cool, cover and refrigerate until ready to serve.
  18. Slice thin.


Most Helpful

It is hard to find an 8-lb. corned beef at this time of year, so I had to halve the recipe. I prepared it one day ahead, then added the glaze before serving. It was quite delicious, and the glaze is similar to one that I generally make. I would definitely recommend trying this, instead of the usual method. Thanks for posting.

JackieOhNo! November 03, 2008

Delicious and simple to make. The sauce was especially good. I used light karo and added a little brown sugar. For the mustard, I used a "Pub" mustard that we got for a gift. I halved the recipe so that I could brine the meat in a casserole dish that would fit in the fridge. Thanks Baby Kato!

puppitypup March 12, 2007

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