Ingredients
-
3 - 5
-
8
-
2
-
1
-
4
-
3
-
1
-
2
-
-
1/4
-
-
-
-
-
Directions
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., 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., This is a great recipe! We make it all the time. My wife and I love it. The glaze is perfect.
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Steps
|
1
Done
|
Rinse Corned Beef Cut in Cold Water, Place in a Large, Heavy Pot and Add Cold Water to Cover. |
|
2
Done
|
Add Peppercorns, Bay Leaves, Onion Studded With 4 Cloves, Garlic, Carrot and Celery. |
|
3
Done
|
Bring to a Boil Over Medium-High Heat and Skim Off Any Foam That Rises to the Surface. |
|
4
Done
|
Reduce Heat to Low, Cover Pot and Barely Simmer Until the Beef Is Tender, About Three Hours. |
|
5
Done
|
While Beef Cooks, Turn It Over Every 30 Minutes. |
|
6
Done
|
Let Meat Cool in Cooking Water About 15 Min. |
|
7
Done
|
Preheat Oven to 350 Degrees and Transfer Drained Beef to a Shallow Roasting Pan, Fat Side Up. |
|
8
Done
|
Whisk Together the Mustards in a Small, Heavy Saucepan. |
|
9
Done
|
Stir in Remaining Glaze Ingredients and Simmer For 5 Minutes, Stirring Constantly. |
|
10
Done
|
Spread Glaze Evenly Over Top of Brisket. |
