Corned Beef With Mustard Food

CORNED BEEF

Steps:

• Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
• After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.

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.

MUSTARD GLAZED CORNED BEEF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the corned beef brisket into a Dutch oven, and season with pickling spice. Fill with enough water to cover the roast, and place the lid on.
• Bake for 2 1/2 hours in the preheated oven. Then, remove it from the Dutch oven and place on a broiler pan. Preheat the oven's broiler.
• While the meat is roasting, mix together the corn syrup and mustard in a small saucepan. Bring to a boil, and cook over medium heat until slightly thickened, about 5 minutes.
• Spread the mustard glaze over the roast, and broil for 5 to 7 minutes, until the glaze is shiny.

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.

MUSTARD SAUCE FOR CORNED BEEF

Steps:

• Use a fork to mix all ingredients together in a small bowl or large measuring cup with a spout.
• Pour on top mid way through cooking your corned beef, or at the end if you would rather.

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.

BAKED MUSTARD CORNED BEEF

Steps:

• Rinse Beef.
• Cover with cold water.
• Add bay leaves and peppercorns and bring to a boil.
• Boil 5 minutes. Remove scum.
• Cover kettle and reduce heat to low.
• Simmer 2 - 2.5 hours or until tender.
• Preheat oven to 350 degrees.
• Remove to shallow baking pan.
• Dot with whole cloves.
• In small saucepan, combine remaining ingredients. Cook until blended.
• Pour over meat.
• Bake at 350 degrees for 30 minutes, basting occasionally.

BAKED HONEY MUSTARD CORNED BEEF

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.

GLAZED CORNED BEEF

Steps:

• Preheat the oven to 325°.
• Remove the corned beef from the packet and dry it with paper towels. Place the corned beef fat side up in a roasting pan with 2" high sides.
• Add the carrots and onions around the corned beef. Add enough water to the pan to come half way up the sides of the beef. Add the pickling spice packet into the water (not on top of the meat).
• Tightly cover the corned beef with tin foil and transfer it to the oven. Cook for 3-4 hours or until the meat is very tender.