GLAZED CORNED BEEF
Recipe By: The Mustard Cookbook
Serving Size: 8
Ingredients:
6 lbs. corned beef brisket
1 bay leaf, split in half
6 peppercorns
Cloves
BEER GLAZE:
1 cup packed dark brown sugar
4 teaspoons dry mustard
1 teaspoon prepared horseradish, drained
1/4 cup beer
PICKLED MUSTARD SAUCE, (See Recipe)
Directions:
Rinse the meat thoroughly under cold running water. Place in a large pot with cold water to cover. Add the bay leaf and peppercorns. Bring the liquid to a boil over high heat, skim off any fat, and reduce the heat to low. Simmer, covered, for 3 hours. Allow the meat to cool in the liquid to room temperature. Drain.
While the corned beef is cooking, prepare the glaze.
Preheat oven to 375 F. degrees.
Place the meat in a roasting pan, fat side up. Score the fat diagonally with a sharp knife making 1/8 inch deep incisions to create a diamond pattern. Stud the center of each diamond with a clove. Spoon some of the glaze over the meat to coat the fat completely, and bake for 30 minutes. Baste several times with additional glaze until it is used up. Serve with Pickled Mustard Sauce and/or a variety of mustards.
To Make Beer Glaze:
In a small saucepan combine the brown sugar, dry mustard, horseradish, and beer and cook over low heat, stirring, for 5 minutes until the mixture is syrupy. Makes approximately 1/2 cup.
Notes:
Serving Ideas : Serve with Pickled Mustard SauceNOTES : Corned beef may be cooked in advance and refrigerated. Glaze and bake the next day.
PICKLED MUSTARD SAUCE
Ingredients:
1/2 cup Dijon mustard
1/2 cup spicy mustard
1/3 cup kosher-style pickles, finely chopped
1/3 cup sweet gherkins, finely chopped
1 teaspoon Worcestershire sauce
Directions:
Combine the two mustards in a small bowl, add the chopped pickles and gherkins, and mix well. Add the Worcestershire sauce. This will keep indefinitely in a well sealed container in the refrigerator.
Recipe By: The Mustard Cookbook
Serving Size: 8
Ingredients:
6 lbs. corned beef brisket
1 bay leaf, split in half
6 peppercorns
Cloves
BEER GLAZE:
1 cup packed dark brown sugar
4 teaspoons dry mustard
1 teaspoon prepared horseradish, drained
1/4 cup beer
PICKLED MUSTARD SAUCE, (See Recipe)
Directions:
Rinse the meat thoroughly under cold running water. Place in a large pot with cold water to cover. Add the bay leaf and peppercorns. Bring the liquid to a boil over high heat, skim off any fat, and reduce the heat to low. Simmer, covered, for 3 hours. Allow the meat to cool in the liquid to room temperature. Drain.
While the corned beef is cooking, prepare the glaze.
Preheat oven to 375 F. degrees.
Place the meat in a roasting pan, fat side up. Score the fat diagonally with a sharp knife making 1/8 inch deep incisions to create a diamond pattern. Stud the center of each diamond with a clove. Spoon some of the glaze over the meat to coat the fat completely, and bake for 30 minutes. Baste several times with additional glaze until it is used up. Serve with Pickled Mustard Sauce and/or a variety of mustards.
To Make Beer Glaze:
In a small saucepan combine the brown sugar, dry mustard, horseradish, and beer and cook over low heat, stirring, for 5 minutes until the mixture is syrupy. Makes approximately 1/2 cup.
Notes:
Serving Ideas : Serve with Pickled Mustard SauceNOTES : Corned beef may be cooked in advance and refrigerated. Glaze and bake the next day.
PICKLED MUSTARD SAUCE
Ingredients:
1/2 cup Dijon mustard
1/2 cup spicy mustard
1/3 cup kosher-style pickles, finely chopped
1/3 cup sweet gherkins, finely chopped
1 teaspoon Worcestershire sauce
Directions:
Combine the two mustards in a small bowl, add the chopped pickles and gherkins, and mix well. Add the Worcestershire sauce. This will keep indefinitely in a well sealed container in the refrigerator.