Corned Beef With Mustard Glaze Food

SLOW COOKER CORNED BEEF WITH SWEET MUSTARD GLAZE

Steps:

• Rinse the beef with cold water and pat dry with paper towels. Trim some of the fat from the fat cap, leaving a layer about 1/4″ thick of fat on top.
• Transfer the corned beef to the slow cooker, with the fat cap facing up. Add the spices from the packet on top of the fat cap. Place the potatoes around the beef, and place the carrots around or on top. Pour over the beer and water.
• Cover and cook on LOW for 7-8 hours.
• Lay the cabbage wedges on top of the corned beef and cook on LOW for another 2 hours, or until the vegetables and beef are tender.
• Heat the broiler to high. Stir together the melted butter, brown sugar, horseradish, and dijon mustard in a small bowl. Using tongs, remove the corned beef from the slow cooker and put it on a nonstick or foil-lined sheet pan. Spread the glaze mixture all over the top and sides of the beef and place it under the broiler. Cook until the glaze bubbles and caramelizes in spots, about 4 minutes.
• Let the corned beef rest for 5 minutes, then slice against the grain into 1/2-inch pieces. Serve the beef slices on a platter alongside the vegetables.

CORNED BEEF WITH MUSTARD GLAZE

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.

BROWN SUGAR AND MUSTARD GLAZED CORNED BEEF

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.

SHEILA'S FAMOUS MUSTARD-GLAZED CORNED BEEF AND CABBAGE

Steps:

• Day 1: Add corned beef brisket to a kettle or stockpot that is large enough to hold it. Pour in both bottles of porter or stout, the add enough water to cover the beef entirely. Add onions, bay leaves, salt, peppercorns, garlic and cloves. Over high heat, bring to a boil, the reduce heat to a simmer and cover. Simmer for about 4 hours, until beef is fork-tender. Remove from stove and let cool, then refrigerate overnight.
• Day 2: Remove corned beef from liquid, wrap tightly in aluminum foil and refrigerate overnight. Strain liquid from kettle to remove solids, then heat over medium-high heat until liquid comes to a boil. Add cabbage, potatoes, carrots (and/or parsnips, and rutabaga (or yellow turnip). When liquid is simmering, cover and simmer for about 30 minutes or until vegetables are just crisp-tender. Remove from stove and let cool, then refrigerate overnight.
• Day 3: Remove corned beef from refrigerator, unwrap, and carefully trim off any excess fat. Allow to sit out at room temperature while finishing vegetables and glaze. Reheat vegetables over low heat (so as not to overcook them). In a small saucepan, combine corn syrup and mustard. Bring mixture to a boil over medium heat, stirring constantly with a wooden spoon. Reduce heat to low and simmer uncovered for about 10 minutes, stirring occasionally. Remove from heat and let cool slightly. Preheat broiler and place rack to top of pan will be 5-6 inches from heat source. Place corned beef on broiler pan rack and brush with some of the glaze. Broil corned beef for 8-10 minutes, brushing top and sides frequently with remaining glaze. Remove from broiler and cool for about 5 minutes, then slice against the grain (at a diagonal). Using slotted spoon, remove vegetables from kettle and serve with corned beef, spooning on some vegetable cooking liquid, if desired.

CORNED BEEF WITH BOURBON-MOLASSES GLAZE

Steps:

• Corning the beef (optional): Lay the brisket on a flat surface. Feel where the fat is thickest, and use a sharp knife to trim off about half of the fat. Discard the fat. Square the meat off by trimming the edges so it cures and cooks evenly. You should be left with a brisket that's about 4-5 pounds. (Note: This recipe calls for half of a whole brisket. Save the trimmed meat for another recipe, such as Edward Lee's Korean-Style Texas Chili.)
• Place the trimmed brisket into a non-reactive container. Pour in enough cold water to cover by one inch. Add paprika, brown sugar, bay leaves, allspice, peppercorns, granulated garlic, pickling spice, and Prague powder. Use your hand to stir the ingredients into the water, and gently move the brisket around in the liquid to help dissolve the sugar. Let the meat rest fat side up in the curing mixture. Cover container with the lid and refrigerate, 7-8 days.
• Corned beef: Pour broth into a stockpot; add cinnamon, mustard seed, peppercorns, and bay leaves. Pull the corned beef brisket out of the curing solution and rinse with cold water. (Note: Alternatively, start by rinsing pickling spices off a 4- to 5-lb. store-bought corned beef.) Place the corned beef into the pot and bring to a boil over high heat. Cover, reduce to a simmer, and cook until spoon-tender, or to an internal temperature of 175 F, about 2-3 hours. (Alternatively, you can place the meat in a 275 degrees F oven for the same length of time.)
• Preheat broiler. Remove corned beef from cooking liquid, pat dry on a dish towel, and place on a rimmed baking sheet. If you're cooking the nose portion of the brisket, trim off the top for even glazing. Combine molasses, mustard powder, bourbon, and brown sugar in a bowl to make the glaze; stir until all of the ingredients are thoroughly combined. Pour ⅓ of the glaze on top of the corned beef, distributing evenly. Place the corned beef 6 inches under broiler for about 1 minute. Remove and pour on half the remaining glaze. Place under the broiler for 30-40 seconds. Remove and pour the rest of the glaze onto the corned beef and broil another 30-40 seconds.
• Assembly: Remove corned beef from oven and let rest on a cutting board while preparing the buns, about 10 minutes (reserving the drippings in the pan). In a skillet, heat 1 tablespoon of butter over medium heat until it's foaming. Add 1-2 buns, cut side down, and cook until light brown and toasted, 30 seconds. Continue with remaining butter and buns until all are toasted. Meanwhile, make Thousand Island dressing: Combine mayonnaise, relish, and chili sauce in a bowl; season to taste with salt and stir. Slice corned beef at an angle, against the grain. Place on a serving platter and drizzle with reserved drippings from the pan. To make a sandwich, layer corned beef on griddled buns and top with a dollop of dressing.

GLAZED CORNED BEEF AND CABBAGE

Steps:

• Place brisket and contents of spice packet in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until meat is tender. , Place cabbage and potatoes in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 25-30 minutes or until tender, adding more water to pan if necessary. , Transfer the brisket to a broiler pan. Combine glaze ingredients; brush over beef. Broil 4-6 in. from the heat for 3-4 minutes or until beef is glazed. Thinly slice across the grain., In a small microwave-safe bowl, combine the sauce ingredients. Cover and microwave on high for 30-45 seconds or until butter is melted. Drizzle over cabbage and potatoes.

GLAZED CORNED BEEF

Steps:

• Place corned beef and contents of seasoning packet in a Dutch oven; cover with water. Add onion and celery; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until meat is tender. , Drain and discard liquid and vegetables. Place beef on a greased rack in a shallow roasting pan; set aside., In a small saucepan, melt butter over medium heat. Stir in the remaining ingredients. Cook and stir until sugar is dissolved. Brush over beef. , Bake, uncovered, at 350° for 25 minutes. Let stand for 10 minutes before slicing.

GLAZED CORNED BEEF

Steps:

• Rinse off corned beef and put in a large pot of water.
• Add package of spices and bring to a boil over high heat.
• Reduce and simmer over low for 60-90 minutes.
• Remove from pot and place in a baking dish.
• Cover with foil and bake at 350F for 60-90 minutes.
• Mix Brown sugar, mustard, and corn syrup in a small saucepan.
• Bring to a boil and remove from heat.
• Pour over cooked corned beef and place back into oven for about 5-10 minutes.
• Serve with cooked cabbage. You can add the extra glaze to the cabbage.

MUSTARD SAUCE FOR CORNED BEEF

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.

GLAZED CORNED BEEF DINNER

Steps:

• Place the potatoes, carrots and onion in a 5-qt. slow cooker. Cut brisket in half; place over vegetables. Add the water, orange peel and contents of spice packet. , Cover and cook on low for 8-9 hours or until meat and vegetables are tender. , Using a slotted spoon, transfer corned beef and vegetables to a 13-in. x 9-in. baking dish. Discard orange peel. , Combine the orange juice concentrate, honey and mustard; pour over meat. Bake, uncovered, at 375° for 15-20 minutes, basting occasionally.

HONEY GLAZED CORNED BEEF

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.

BROWN SUGAR AND MUSTARD GLAZED CORNED BEEF RECIPE - (3.9/5)

Steps:

• Rinse off the brisket under running water. Trim off excess fat. Place brisket in large stock pot (or crock pot, if desired) and cover with water. At this point you may use the seasoning packet that came with the corned beef. Bring to a boil, then lower the heat to simmer. Cook for about 3 hours until very tender (skimming fat as necessary). (If using a crock pot, cook on high for about 1 hour, then reduce heat to low and simmer until meat is tender.) Add more water if needed to keep covered. Preheat oven to 325ºF. 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 to 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.