Another Saint Patrick’s Day, and another corned beef dinner. This is my favorite way to make corned beef. It is simple, but it does take time so plan accordingly. I didn’t, so we ate late this evening, but every bite was worth it.
Glazed Corned Beef
one 4 to 5 pound corned beef brisket (with juices)
Fill a large pot or Dutch oven with cold water. Place the corned beef with all its’ juices and pickling spices in the pot.
Bring to a boil, and then reduce to a simmer, about 180 degrees. The key to a great corned beef is that it needs to cook low and slow. Cover with a lid partially, and continue to cook at a simmer til fork tender, approximately 90 minutes per pound. So a 4 pound brisket will take about 6 hours.
While the corned beef is cooking prepare this sweet mustard glaze…
In a small bowl, blend together:
1 tablespoon coarse ground mustard (Country Dijon)
1 tablespoon regular Dijon mustard
1-2 tablespoons dark brown sugar (depending how sweet you like it)
1-2 tablespoons honey (I used a wild sage honey, my favorite local honey I have been getting at the Farmer’s Market)
When the corned beef is tender carefully lift it from the pot, draining the excess liquid, and place it fatty side up on a rack in a roasting pan.
Spread the mustard glaze evenly over the fat.
Place in a preheated 325 degree oven for about a half an hour or until the glaze is bubbling a bit.
Remove from oven and carve into thick slices cutting against the grain.
Serve with roasted cabbage, carrots and new potatoes.
Toss carrots, cabbage wedges, and small new potatoes in extra virgin olive oil. Sprinkle generously with kosher salt and freshly ground pepper. Spread out on a baking sheet with rimmed edges.
Bake in a preheated 450 degree oven for 15 -20 minutes. Turn, and cook another 15 minutes or til browned on edges, and tender.
Insteadof the traditional way of cooking the vegetables in that fatty broth that you cooked the corned beef in, roasting them is a delicious alternative which will allow you to have that extra slice of corned beef!