Corned Beef With Mustard Glaze
photo by Claire de Luna
- Ready In:
- 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
- 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.
Questions & Replies
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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.
I'd never made corned beef before, but this recipe made me look like I'd been doing it my whole life. That last 30 minutes in the oven takes the boiled look from the corned beef, which makes it look much more appetizing to me. After letting the brisket cool, I cut slices (against the grain) and spread them out in a dish. Next time, I'll be spreading the mustard glaze over all the slices. Delicious!
I used a 5 lb round corned beef and all I can say is that it was fabulous!! It just melted in your mouth. I followed your recipe exactly as written, except when I put the meat in the oven, I cooked the cabbage in the water that the corned beef had cooked in. This is by far the best corned beef I've ever had. I also think that using the round made a big difference. The glaze was perfect....like one of the other reviewers said..it wasn't overpowering at all. Thanks for posting and thanks for the hint about using the round roast.
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I am now a full time homemaker, having retired from a career in Market Resarch for over 20 years-a profession I entered after raising 4 children. Why this field after a degree in Music Education? Who knows? It just appealed to me and the hours were right at first when my children were still at home. I eventually went full-time, but last year decided to retire and join my husband who is a retired engineer. We have had a computer for over six years now and I love getting new recipes off the internet. I print them out and have a three ring binder full of them. Some of them prove to be duds, but most are keepers.