SPICE-RUBBED CORNED BEEF WITH MUSTARD-HONEY-HORSERADISH SAUCE
Provided by Bobby Flay | Bio & Top Recipes
Time 3h50m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Put the corned beef in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then cover, reduce the heat to medium low and simmer until tender, 2 1/2 to 3 hours, adding more water if needed to keep the beef submerged. Remove from the water and let cool 30 minutes, then cut into 1-inch-thick slices.
- Meanwhile, make the spice rub: Whisk the chile powder, paprika, oregano, coriander, mustard powder, cumin, chile de arbol and 1 teaspoon each salt and pepper. Set aside.
- Make the sauce: Whisk the dijon and whole-grain mustards, the honey and horseradish in a bowl; season with salt and pepper. Let the sauce sit at room temperature at least 30 minutes to allow the flavors to meld.
- Spread the spice rub on a plate. Dredge one side of each slice of beef in the rub and tap off the excess. Heat a few tablespoons canola oil in a large nonstick saute pan until it begins to shimmer. A few slices at a time, add the beef, rub-side down, and cook until a golden-brown crust has formed, about 2 minutes. Flip the slices and continue cooking another minute or two, adding more oil as needed. Serve with cabbage and the sauce.
BAKED HONEY MUSTARD CORNED BEEF
Easy oven-baked corned beef recipe for St. Patrick's Day that's made with a delicious honey mustard glaze. It's far more flavorful than boiling!
Provided by Jessica Gavin
Categories Entree
Time 2h
Number Of Ingredients 5
Steps:
- Set the oven rack to the center position. Preheat to 350°F (177ºC).
- Remove the corned beef from the package, discarding the spice packet.
- Dry the meat with paper towels, and then place fat-side up on a wire rack set on top of a roasting pan.
- Add about 1-inch of water to the bottom of the pan, this will prevent the juices from burning while cooking.
- Combine the whole grain mustard, Dijon mustard, and honey. Evenly spread 3 tablespoons (about half) of the mixture on top of the meat.
- Sprinkle 2 tablespoons of the brown sugar over the top of the roast.
- Loosely cover the meat and pan completely with foil.
- Bake the corned beef until tender and the internal temperature reaches 160ºF (71ºC), about 75 minutes. Add more time as needed to fully cook.
- Carefully remove the pan from the oven and transfer the corned beef to a baking sheet lined with foil.
- Preheat oven to broil.
- Top the corned beef with the remaining mustard mixture, then sprinkle with 2 tablespoons of brown sugar.
- Cook until the top becomes golden brown, about 3 to 5 minutes.
- Remove beef from the oven and allow to rest for 10 minutes on a cutting board. Slice against the grain and serve hot.
Nutrition Facts : Calories 279 kcal, Carbohydrate 8 g, Protein 31 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 101 mg, Sodium 1123 mg, Fiber 0.3 g, Sugar 8 g, UnsaturatedFat 0.3 g, ServingSize 1 serving
MUSTARD SAUCE FOR CORNED BEEF & CABBAGE
A wonderful sweet mustard sauce recipe that came from my mom. We can't have corned beef and cabbage without it!!
Provided by myount19
Categories Sauces
Time 10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cook and stir (a whisk works best) over medium heat until thickened (approx. 5 minutes).
MUSTARD SAUCE FOR CORNED BEEF
Tangy mustard sauce that makes the corned beef meal. I got this recipe from my mom. Serve with corned beef and cabbage--the perfect St. Patrick's Day meal!
Provided by Anna Murray
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 8
Number Of Ingredients 8
Steps:
- Melt butter in a saucepan over low heat; remove from heat.
- Whisk egg, brown sugar, white sugar, mustard, salt, and pepper together in a small bowl. Whisk in vinegar. Stir mixture into the melted butter.
- Stir sauce over medium heat until boiling. Reduce heat and simmer for 3 minutes longer.
Nutrition Facts : Calories 97.1 calories, Carbohydrate 15.9 g, Cholesterol 29 mg, Fat 3.1 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 1.6 g, Sodium 189.1 mg, Sugar 15.3 g
BROWN SUGAR AND MUSTARD GLAZED CORNED BEEF
An excellent way to serve corned beef! Smells divine! (You may use the seasoning packet that comes with the corned beef if you prefer.) CROCK POT instructions included.
Provided by Charmie777
Categories Meat
Time 4h
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Rinse off the brisket under running water.
- Trim off excess fat.
- Place in large stock pot and cover with water. AT this point you may use the seasoning packet that came with the corned beef.
- Bring to a boil.
- Lower the heat to simmer.
- Cook about 3 hours until very tender (skimming fat as necessary). Add more water if needed to keep covered.
- CROCK POT DIRECTIONS: If desired, cook corned beef in crock pot until tender. Continue on past this point.
- Preheat oven to 325º.
- In a sauce pan, combine the brown sugar and 1/2 cup water. Bring to a simmer over medium-high heat.
- After about 5 minutes, stir in mustard.
- Continue simmering another 2-3 minutes.
- Place the brisket on a rack in a roaster.
- Thinly coat meat with glaze.
- Put in oven and bake for 30 minutes, reglazing every 10 minutes.
- Remove from oven and let rest at least 15 minutes.
- Slice thin to serve.
Nutrition Facts : Calories 638.6, Fat 43, SaturatedFat 14.4, Cholesterol 222.1, Sodium 2576.1, Carbohydrate 19.1, Sugar 17.8, Protein 41.2
CORNED BEEF WITH MUSTARD GLAZE
Make and share this Corned Beef With Mustard Glaze recipe from Food.com.
Provided by joan in CNY
Categories Meat
Time 4h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 1052.2, Fat 68.8, SaturatedFat 22.1, Cholesterol 333.2, Sodium 4066.2, Carbohydrate 40.3, Fiber 2.1, Sugar 33.7, Protein 63.5
GLAZED CORNED BEEF
This apricot sweet sauce really brings out the flavor in corned beef. It is great to serve the sauce over cooked carrots also!
Provided by CANMAD7
Categories World Cuisine Recipes European UK and Ireland Irish
Time 3h15m
Yield 7
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Coat a large pan with non-stick cooking spray. Place corned beef in dish and add water. Cover tightly with aluminum foil and bake for 2 hours; drain liquid.
- In a small bowl combine apricot preserves, brown sugar, and soy sauce. Spread the apricot mixture evenly over the corned beef.
- Bake uncovered at 350 degrees F (175 degrees C) 25 to 30 more minutes, or until the meat is tender; basting occasionally with pan drippings.
- Slice corned beef across grain and serve.
Nutrition Facts : Calories 463.1 calories, Carbohydrate 38.1 g, Cholesterol 125 mg, Fat 24.3 g, Fiber 0.2 g, Protein 23.8 g, SaturatedFat 8.1 g, Sodium 1724.8 mg, Sugar 27.5 g
MUSTARD SAUCE FOR CORNED BEEF
Make and share this Mustard Sauce for Corned Beef recipe from Food.com.
Provided by JustJanS
Categories Sauces
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix the egg, mustard and sugar together.
- Add the vinegar and beef liquor.
- Heat gently without boiling.
- Serve hot or cold with hot or cold corned beef.
PARSLEY MUSTARD SAUCE FOR CORNED BEEF
Make and share this Parsley Mustard Sauce for Corned Beef recipe from Food.com.
Provided by Gingernut
Categories Sauces
Time 15m
Yield 1 1/2 cups, 12 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a small saucepan over medium heat.
- Add onions and cook until just softened, about 1 minute.
- Whisk in flour and cook until light golden, about 1 minute.
- Whisk in beef stock, milk, parsley, mustard, and nutmeg and whisk until smooth.
- Season to taste with salt and pepper and cook, whisking, until thickened, 4-5 minutes.
Nutrition Facts : Calories 33, Fat 2.5, SaturatedFat 1.6, Cholesterol 7.2, Sodium 70.2, Carbohydrate 1.8, Fiber 0.1, Protein 0.8
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BAKED HONEY MUSTARD CORNED BEEF - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
5/5 (1)Estimated Reading Time 7 minsServings 8-12
- Preheat oven to 350 degrees. Place a very large a very large sheet of aluminum foil over a baking pan. Place the corned beef into a pot of water and bring to a boil. Allow to boil for 1 minute and then remove to waiting paper towels. Pat dry and then place the corned beef, fat side up, on the waiting foil.
- Stir together the honey and the mustard. Reserve 2-3 tablespoons in a separate dish and then pour the sauce over the top of the corned beef. Sprinkle the brown sugar evenly over the top. Wrap the beef with the foil, allowing space between the top and sides of the meat and the foil. Bake for 2 hours.
- Remove from the oven, change temperature to broil. Open the foil and place back in the oven. Broil for 3-4 minutes, until the top is lightly browned and bubbling. Watch closely while broiling, it will burn very quickly once it has browned! Let the corned beef rest for at least 10 minutes before slicing across the grain of the meat. Serve with the reserved honey mustard sauce. Enjoy!
BAKED HONEY-MUSTARD CORNED BEEF - FOR THE LOVE OF …
From fortheloveofcooking.net
Reviews 53Servings 6Cuisine AmericanCategory Main
- I learned from various websites that corned beef can be very salty, especially when baked. To remedy this, simply place the corned beef in a large pot of water and boil over high heat for a minute. Drain the water and pat the corned beef dry.
- Preheat the oven to 350 degrees. Layer a large piece of tin foil in a baking pan then place the corned beef fat side up on top of the foil.
- Combine the mustard and honey together and mix until well combined. Pour 1/4 of the sauce into a serving dish and set aside for dipping. Spread the remaining honey mustard mixture evenly over the corned beef. Next, sprinkle the brown sugar on top evenly.
- Wrap the corned beef with foil so that space is left in between the corned beef and the tin foil. Place into the oven and bake for 2 hours.
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