Indulge in the savory and succulent flavors of Mustard-Glazed Corned Beef, a classic dish that showcases the perfect harmony of sweet, tangy, and savory notes. This traditional Irish dish is elevated with a luscious mustard glaze, transforming the tender corned beef into a culinary masterpiece. Accompanying this main course are a delightful array of recipes that complement the corned beef's richness, including creamy horseradish sauce, tangy cabbage, and fluffy mashed potatoes. The contrasting textures and flavors of these recipes create a symphony of flavors that will tantalize your taste buds. Whether you're hosting a festive St. Patrick's Day gathering or simply seeking a comforting and flavorful meal, this Mustard-Glazed Corned Beef and its accompaniments will leave you and your loved ones utterly satisfied.
Here are our top 4 tried and tested recipes!
MUSTARD GLAZED CORNED BEEF
This is a great tasting, tender corned beef that you simmer in seasonings then glaze and finish in the broiler. Great tasting and a nice alternative to the traditional boiled corned beef. So easy and only a few ingredients.
Provided by JAMVS
Categories Main Dish Recipes Beef Corned Beef Recipes
Time 2h45m
Yield 10
Number Of Ingredients 4
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.
Nutrition Facts : Calories 323.3 calories, Carbohydrate 13.5 g, Cholesterol 107.1 mg, Fat 20.8 g, Protein 19.9 g, SaturatedFat 6.9 g, Sodium 1261.3 mg, Sugar 4.4 g
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.
SHEILA'S FAMOUS MUSTARD-GLAZED CORNED BEEF AND CABBAGE
I grew up on corned beef and cabbage, which we had regularly (and not just on St. Patrick's Day). It was something I always enjoyed so I was surprised when, as an adult, I came across many people who professed their dislike for the meal. After much experimenting, I came up with a juicy, tender corned beef that everybody likes, even the corned beef-haters. This recipe halves easily. For the liquid, I prefer a nice caramel porter. While this takes several days, there really is not a lot of real effort involved, just planning.
Provided by JackieOhNo
Categories European
Time P3D
Yield 8-10 serving(s)
Number Of Ingredients 15
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.
BROWN SUGAR AND MUSTARD GLAZED CORNED BEEF RECIPE - (3.9/5)
Provided by wing118677
Number Of Ingredients 4
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.
Tips:
- To save time, use a pre-cooked corned beef brisket from the deli counter.
- If you're using a raw corned beef brisket, you'll need to cook it before glazing it. To do this, place the brisket in a large pot, cover it with water, and bring it to a boil. Then, reduce the heat to low and simmer the brisket for 2-3 hours, or until it is tender.
- You can use any type of mustard you like for the glaze. However, a grainy mustard or a spicy mustard will give the glaze a more robust flavor.
- If you want a thicker glaze, you can add a cornstarch slurry to the glaze. To make a cornstarch slurry, mix together 1 tablespoon of cornstarch and 1 tablespoon of water until smooth. Then, add the slurry to the glaze and cook until it thickens.
- Serve the corned beef with your favorite sides, such as mashed potatoes, roasted vegetables, or a green salad.
Conclusion:
Mustard-glazed corned beef is a delicious and easy-to-make dish that is perfect for any occasion. Whether you're serving it for a holiday meal or a weeknight dinner, this dish is sure to be a hit.
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