Pepper Crusted Corned Beef In A Bag With Honey Mustard Sauce Food

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.

BLACK PEPPER-CRUSTED BURGERS WITH MUSTARD SAUCE

Steps:

• For mustard sauce, in a small saucepan over medium-high heat, bring the 1/4 cup of apple cider to a boil. Cook 4 to 5 minutes or until it's reduced by half. Remove from heat and let cool. Once cider has cooled, transfer to a small bowl; add mustard and tarragon. Stir to combine; set aside
• Set up grill for direct cooking over high heat. Oil grate when ready to start cooking.
• For burgers, in a large bowl, stir to combine ground sirloin, the remaining 1 tablespoon cider, and the onion soup mix. Form into 4 mini-patties; set aside. Spread cracked pepper on a plate. Carefully press both sides of burgers into cracked pepper.
• Place burgers on hot, oiled grill and cook 3 to 4 minutes per side for medium (160 degrees F). To serve, place hot burgers on toasted Kaiser rolls. Top with lettuce, tomato, onion, and mustard sauce.

SPICY AND TENDER CORNED BEEF

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Pour beer into a roasting pan and add contents of corned beef seasoning packet, dry mustard, salt, and black pepper to the beer. Stir to combine. Use a sharp knife to pierce corned beef all over; insert garlic slivers into holes. Push whole cloves into meat. Lay the corned beef into the roasting pan.
• Bake in the preheated oven for 1 hour; scatter carrots around corned beef and roast for about 1 1/2 hour more. Distribute red potatoes around the meat and roast until corned beef and vegetables are tender, about 40 minutes more.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cabbage wedges, cover, and steam until tender, about 10 minutes. Transfer to a platter and season with salt and black pepper. Let butter melt over the hot cabbage. Cut visible fat from corned beef and serve with cabbage, carrots, and potatoes.

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.