Baked Corned Beef With Sweet Honey Mustard Sauce Recipes

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BAKED HONEY MUSTARD CORNED BEEF



Baked Honey Mustard Corned Beef image

Easy oven-baked corned beef recipe for St. Patrick's Day that's made with a delicious honey mustard glaze. It's far more flavorful than boiling!

Provided by Jessica Gavin

Categories     Entree

Time 2h

Number Of Ingredients 5

2 pounds corned beef
1 tablespoon whole grain mustard
5 tablespoons dijon mustard
1 tablespoon honey
¼ cup dark brown sugar

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.

Nutrition Facts : Calories 279 kcal, Carbohydrate 8 g, Protein 31 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 101 mg, Sodium 1123 mg, Fiber 0.3 g, Sugar 8 g, UnsaturatedFat 0.3 g, ServingSize 1 serving

PEPPER-CRUSTED CORNED BEEF IN A BAG WITH HONEY MUSTARD SAUCE



Pepper-Crusted Corned Beef in a Bag with Honey Mustard Sauce image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h30m

Yield 10 servings

Number Of Ingredients 16

1 tablespoon all-purpose flour
2 tablespoons cracked black pepper
1 (2 1/2 to 3-pound) corned beef brisket
1 tablespoon honey mustard
1 tablespoon prepared horseradish
1 loaf marble rye
1 cup milk
1 small onion, finely chopped
1 bay leaf
3 whole cloves
1/4 teaspoon nutmeg
1 1/2 teaspoons unsalted butter
1 1/2 teaspoons all-purpose flour
Salt
Freshly ground white pepper
3 tablespoons honey mustard

Steps:

  • To cook en papillote (in the oven, enclosed in an oven bag or foil), preheat oven to 325 degrees F. Place flour in an oven bag and shake to coat the interior. Add cracked pepper and brisket to bag and shake to coat surface of meat with pepper. Place bagged brisket in roasting pan. Add honey mustard, horseradish and 1/2 cup of water and seal bag. Bake for about 45 minutes per pound.
  • On the episode we cooked this dish sous vide, French for "under vacuum," and which applies to cooking vacuum packed foods at a very low temperature of around 140 degrees F usually in liquid. Because of food safety concerns, special equipment is required for true sous vide cooking. If you happen to own one of the appliances which vacuum seals food in plastic bags which are safe for boiling, you may wish to use their "boil-in-bag" method, which is similar to sous vide. However, be sure to follow the manufacturer's instructions.
  • Alternatively you may wish to use a "faux sous vide" cooking method (done similarly to sous vide, only without a vacuum). To do this you would wrap the ingredients in plastic and immerse them in a court bouillon - the term for a "poaching liquid" consisting of a vegetable broth - and simmer on the stovetop at a low temperature (necessary to avoid melting the plastic) for about 2 hours. (A "simmer" in classical cooking is just below a boil.)
  • While the corned beef is cooking, prepare the honey mustard sauce:
  • Combine the milk, onion, bay leaf, cloves and nutmeg in a heavy-gauge, non-corrosive saucepan over medium heat. In a separate pan create a roux by cooking the butter and flour for a few minutes, stirring continuously, without browning, until it emits a nutty aroma. Remove from the heat. When the milk is fairly hot, pour a small amount of it into the cooled down roux, stirring until the milk is thoroughly blended in. Return this to the remaining milk, and simmer for 15 minutes, stirring frequently. Remove from heat and season, to taste, with salt and white pepper. Whisk in honey mustard and cover with a piece of plastic wrap to prevent a skin from forming.
  • Let corned beef rest 10 minutes before carving. Serve slices on open face rye with honey mustard sauce on the side.

BAKED CORNED BEEF WITH SWEET HONEY MUSTARD SAUCE



BAKED CORNED BEEF WITH SWEET HONEY MUSTARD SAUCE image

Categories     Beef

Number Of Ingredients 8

3-4 pounds of corned beef
1 Tablespoon of honey mustard or you favorite Dijon mustard
1 Tablespoon of horseradish
1 Cup of Water or Beef Broth
Cracked pepper
Mix mustard and horseradish together and spread over meat. Open small seasoning packet that the meat comes with that has peppercorns and spices in it. Sprinkle over meat, along with some cracked pepper. Place in baking dish or roasting pan and add water or broth. Cover with foil.
Bake at 325 for 45 minutes a pound. Remove and slice meat.
Roast can also be put in a baking bag with a tablespoon of flour. Cut slits in the bag for ventilation. Tie bag up with enclosed zip tie.

Steps:

  • Mix mustard and horseradish together and spread over meat. Open small seasoning packet that the meat comes with that has peppercorns and spices in it. Sprinkle over meat, along with some cracked pepper. Place in baking dish or roasting pan and add water or broth. Cover with foil. Bake at 325 for 45 minutes a pound. Remove and slice meat. Roast can also be put in a baking bag with a tablespoon of flour. Cut slits in the bag for ventilation. Tie bag up with enclosed zip tie.

SPICE-RUBBED CORNED BEEF WITH MUSTARD-HONEY-HORSERADISH SAUCE



Spice-Rubbed Corned Beef with Mustard-Honey-Horseradish Sauce image

Provided by Bobby Flay | Bio & Top Recipes

Time 3h50m

Yield 6 to 8 servings

Number Of Ingredients 15

1 3-pound corned beef brisket (spice packet discarded)
3 tablespoons ancho chile powder
2 tablespoons Spanish paprika
1 tablespoon ground dried oregano
1 tablespoon ground coriander
1 tablespoon mustard powder
1 teaspoon ground cumin
1 teaspoon ground chile de arbol
Kosher salt and freshly ground pepper
Canola oil
For the sauce:
1/2 cup dijon mustard
1/2 cup whole-grain mustard
1/2 cup clover honey
1/4 cup prepared horseradish, drained

Steps:

  • Put the corned beef in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then cover, reduce the heat to medium low and simmer until tender, 2 1/2 to 3 hours, adding more water if needed to keep the beef submerged. Remove from the water and let cool 30 minutes, then cut into 1-inch-thick slices.
  • Meanwhile, make the spice rub: Whisk the chile powder, paprika, oregano, coriander, mustard powder, cumin, chile de arbol and 1 teaspoon each salt and pepper. Set aside.
  • Make the sauce: Whisk the dijon and whole-grain mustards, the honey and horseradish in a bowl; season with salt and pepper. Let the sauce sit at room temperature at least 30 minutes to allow the flavors to meld.
  • Spread the spice rub on a plate. Dredge one side of each slice of beef in the rub and tap off the excess. Heat a few tablespoons canola oil in a large nonstick saute pan until it begins to shimmer. A few slices at a time, add the beef, rub-side down, and cook until a golden-brown crust has formed, about 2 minutes. Flip the slices and continue cooking another minute or two, adding more oil as needed. Serve with cabbage and the sauce.

CORNED BEEF WITH MUSTARD GLAZE



Corned Beef With Mustard Glaze image

Make and share this Corned Beef With Mustard Glaze recipe from Food.com.

Provided by joan in CNY

Categories     Meat

Time 4h

Yield 4-6 serving(s)

Number Of Ingredients 14

3 -5 lbs corned beef brisket, flat or round (I prefer the round.)
8 whole black peppercorns
2 bay leaves
1 large onion
4 whole cloves
3 cloves garlic
1 carrot, peeled and cut int chunks
2 celery ribs, cut into chunks
1/4 cup Dijon mustard
1/2 teaspoon dry mustard
1/4 cup honey
1/4 cup sherry wine
1/4 cup firmly packed light brown sugar
1 tablespoon salad oil

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.

Nutrition Facts : Calories 1052.2, Fat 68.8, SaturatedFat 22.1, Cholesterol 333.2, Sodium 4066.2, Carbohydrate 40.3, Fiber 2.1, Sugar 33.7, Protein 63.5

MUSTARD SAUCE FOR CORNED BEEF



Mustard Sauce for Corned Beef image

Tangy mustard sauce that makes the corned beef meal. I got this recipe from my mom. Serve with corned beef and cabbage--the perfect St. Patrick's Day meal!

Provided by Anna Murray

Categories     Side Dish     Sauces and Condiments Recipes

Time 15m

Yield 8

Number Of Ingredients 8

1 ½ tablespoons salted butter
1 large egg
⅓ cup brown sugar
¼ cup white sugar
¼ cup prepared yellow mustard
¼ teaspoon salt
⅛ teaspoon ground black pepper
¾ cup cider vinegar

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.

Nutrition Facts : Calories 97.1 calories, Carbohydrate 15.9 g, Cholesterol 29 mg, Fat 3.1 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 1.6 g, Sodium 189.1 mg, Sugar 15.3 g

HONEY GLAZED CORNED BEEF



Honey Glazed Corned Beef image

A yummy glaze with honey, brown sugar and mustard. From the Sue Bee Honey folks! Corned beef is very popular in England.

Provided by Sharon123

Categories     Meat

Time 3h10m

Yield 8 serving(s)

Number Of Ingredients 11

4 lbs corned beef brisket
2 quarts water
1 tablespoon pickling spices
1 large white onion
1 large carrot
1 stalk celery
2 garlic cloves
1/2 cup honey
1/4 cup brown sugar, packed
3 tablespoons Dijon mustard
1/2 teaspoon ground ginger

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.

Nutrition Facts : Calories 676.7, Fat 43.3, SaturatedFat 14.4, Cholesterol 222.1, Sodium 2655.2, Carbohydrate 28.7, Fiber 0.9, Sugar 25.4, Protein 41.9

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From donnahay.com.au


CORNED BEEF WITH MUSTARD SAUCE - DON'T SWEAT THE RECIPE
Lay the meat, fat side up, on a large piece of heavy-duty aluminum foil (large enough to fold seals on top and 2 ends). In a small bowl, whisk together honey mustard, whole grain mustard, and brown sugar until combined. Sprinkle the enclosed pickling spice mix evenly over the meat. Spread half of the mustard mixture over the top of the meat.
From dontsweattherecipe.com


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