Mustard Glaze Corned Beef

Mustard Glazed Corned Beef

Even though I’ve posted two beef recipes in a row, I am generally pretty picky about my red meat. I usually only eat red meat on the rare (pun!) occasion I go to a steakhouse (NY strip, medium please). Red meat in general, and steaks to be exact, are the one thing I have yet to find and master a go-to, fail-proof recipe (quality beef is too expensive to experiment with). Brisket would be the one exception to the red meat rule. I can make a mean brisket. I did learn from the best. Mama CC makes the best corned beef I have ever had. Yes, I am completely biased, but really her recipe is wonderful. So wonderful I need to share it.

The special secret to her corned beef is the amazing mustard glaze she puts on top before serving. It’s delicious. There is something about the sweet, slightly caramelized mustard and the combination of salty corned beef that is out of this world. If you really want to impress any St. Patrick’s Day guests, I highly recommend this recipe. I would also recommend serving with a horseradish sour cream sauce on the side. It’s the perfect finishing touch.

Mustard Glaze Corned Beef

For the Corned Beef:

  • 3-5 pounds corned beef (with spice packet or brine, if included), trimmed of excess fat
  • 12 ounces pale ale/light beer or low-sodium beef broth
  • 1 large onion, quartered
  • 2 large carrots, peeled and cut in half
  • 4 cloves garlic, smashed
  • 2 dried bay leaves
For the Glaze:
  • 1/2 cup grainy mustard
  • 1/4 cup packed brown sugar (dark or light, doesn’t matter)
  1. Place corned beef in a large pot. Add the beer/broth, onion, garlic, carrots, bay leaves, 1 1/2 cups water and the contents of the spice packet/brine, and bring to a boil. Reduce heat and simmer, covered, until very tender and easily pierced with a fork, 2 1/2 to 3 hours.
  2. Heat oven to 375ºF. Transfer the beef to a foil-lined baking sheet.
  3. Meanwhile, in a bowl, combine the mustard and sugar. Brush the beef with the mustard mixture and roast until the sauce has thickened and set slightly, 12 to 15 minutes. Transfer the beef to a cutting board and let sit 5-10 minutes. To serve, slice thinly across the grain.

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