Corned Beef With Mustard Glaze
I cut this out of my newspaper years ago and prefer it to many others I have tried over the years.
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INGREDIENTS
Nutrition- 3 -5
- 8whole black peppercorns
- 1large onion
- 4whole cloves
- 3cloves garlic
- 1
- 2
Glaze
- 1⁄4cup Dijon mustard
- 1⁄2teaspoon dry mustard
- 1⁄4cup honey
- 1⁄4cup sherry wine
- 1⁄4cup firmly packed light brown sugar
- 1tablespoon salad oil
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DIRECTIONS
- 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.
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