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
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.
PEPPER-CRUSTED CORNED BEEF IN A BAG WITH HONEY MUSTARD SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h30m
Yield 10 servings
Number Of Ingredients 16
Steps:
- To cook en papillote (in the oven, enclosed in an oven bag or foil), preheat oven to 325 degrees F. Place flour in an oven bag and shake to coat the interior. Add cracked pepper and brisket to bag and shake to coat surface of meat with pepper. Place bagged brisket in roasting pan. Add honey mustard, horseradish and 1/2 cup of water and seal bag. Bake for about 45 minutes per pound.
- On the episode we cooked this dish sous vide, French for "under vacuum," and which applies to cooking vacuum packed foods at a very low temperature of around 140 degrees F usually in liquid. Because of food safety concerns, special equipment is required for true sous vide cooking. If you happen to own one of the appliances which vacuum seals food in plastic bags which are safe for boiling, you may wish to use their "boil-in-bag" method, which is similar to sous vide. However, be sure to follow the manufacturer's instructions.
- Alternatively you may wish to use a "faux sous vide" cooking method (done similarly to sous vide, only without a vacuum). To do this you would wrap the ingredients in plastic and immerse them in a court bouillon - the term for a "poaching liquid" consisting of a vegetable broth - and simmer on the stovetop at a low temperature (necessary to avoid melting the plastic) for about 2 hours. (A "simmer" in classical cooking is just below a boil.)
- While the corned beef is cooking, prepare the honey mustard sauce:
- Combine the milk, onion, bay leaf, cloves and nutmeg in a heavy-gauge, non-corrosive saucepan over medium heat. In a separate pan create a roux by cooking the butter and flour for a few minutes, stirring continuously, without browning, until it emits a nutty aroma. Remove from the heat. When the milk is fairly hot, pour a small amount of it into the cooled down roux, stirring until the milk is thoroughly blended in. Return this to the remaining milk, and simmer for 15 minutes, stirring frequently. Remove from heat and season, to taste, with salt and white pepper. Whisk in honey mustard and cover with a piece of plastic wrap to prevent a skin from forming.
- Let corned beef rest 10 minutes before carving. Serve slices on open face rye with honey mustard sauce on the side.
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
HONEY GLAZED CORNED BEEF
A yummy glaze with honey, brown sugar and mustard. From the Sue Bee Honey folks! Corned beef is very popular in England.
Provided by Sharon123
Categories Meat
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Tie pickling spices in a square of cheesecloth(spices may come with corned beef package). In a large stock pot, combine corned beef, water, pickling spices, whole vegetables and garlc. Bring to a boil, lower heat and simmer 3 hours. You may use a crockpot for this, cooking 4-6 hours on high.
- Place a cooking rack in a shallow baking pan or dish. Transfer brisket from cooking liquid, placing fat side up on rack.
- Combine honey, brown sugar, mustard and ginger to make a glaze. Spoon glaze over meat.
- Bake, uncovered, in a preheated 350*F. oven for 30 to 40 minutes. Transfer to serving plate.
- Makes 8 servings.
Nutrition Facts : Calories 676.7, Fat 43.3, SaturatedFat 14.4, Cholesterol 222.1, Sodium 2655.2, Carbohydrate 28.7, Fiber 0.9, Sugar 25.4, Protein 41.9
HONEY MUSTARD GLAZED CORNED BEEF AND CABBAGE RECIPE - (4.7/5)
Provided by jeanniek521
Number Of Ingredients 7
Steps:
- 1. Place the corned beef along with the spices into a large pan and cover with water. 2. Bring to a boil, reduce the heat and simmer, covered, until fork tender, about 1 hour per pound. 3. Remove the beef from the water and pat dry, leaving the water in the pan. 4. Mix the honey and mustard and brush onto the top of the beef. 5. Sprinkle the brown sugar over the beef. 6. Bake in a preheated 400F oven for 20-30 minutes bringing it to broil for the last few minutes to caramelize the glaze. 7. Meanwhile, place the vegetables in the pan with water and simmer until tender, about 20-30 minutes. 8. Slice the the beef again the grain and serve with the vegetables.
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BAKED HONEY MUSTARD CORNED BEEF - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
5/5 (1)Estimated Reading Time 7 minsServings 8-12Published 2013-03-12
- 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 COOKING
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.
BAKED HONEY MUSTARD CORNED BEEF RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
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