Corned Beef With Mustard Glaze

Recipe by joan in CNY
READY IN: 4hrs




  • 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.