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.
- 8 lbs corned beef brisket
- 2 medium onions, quartered
- 10 whole black peppercorns
- 2 garlic cloves
- 2 bay leaves
- 4 whole cloves
- 1⁄2 cup dark corn syrup
- 1 tablespoon prepared mustard
- 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).
- Day 2- Cook brisket, bring pot with brisket mixture to a roaring boil.
- Reduce heat to medium-low, cover and simmer for 4 hours.
- Remove corned beef from liquid.
- Discard cooking liquid.
- Let the beef cool, wrap in aluminium foil and chill overnight.
- Day 3- Prepare glaze In a small pan, combine corn syrup and mustard.
- Place over medium high heat and bring to a boil.
- With wooden spoon stir constantly.
- Remove from heat and cool.
- Remove beef from fridge and unwrap.
- Trim and discard excess fat.
- Place beef on broiler pan.
- Brush beef all over with glaze.
- Place under broiler 5- 6" from heat.
- Broil beef 10 minutes, keep brushing on any extra glaze.
- Cool, cover and refrigerate until ready to serve.
- Slice thin.
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.
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!