CORNED BEEF WITH MUSTARD GLAZE
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
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
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.
OVEN ROASTED CORNED BEEF WITH MUSTARD BROWN SUGAR GLAZE RECIPE - (4/5)
Provided by KennyMac
Number Of Ingredients 8
Steps:
- Place corned beef in a large pot and add water until beef is barely covered. Bring to a boil and then simmer on low heat for a couple of hours until it is fork tender but not falling apart. Remove the corned beef and put into a foil-lined shallow roasting pan or oven proof casserole dish, fat side up. Cover with foil and refrigerate until you are ready to proceed. Let the broth cool and skim off any foam and excess fat. Preheat the oven to a low temperature, about 250 to 300°F. Roast the meat covered for about an hour or hour and half. Make a paste of mustard and brown sugar. Raise the temperature to about 375°F, uncover and spread the mustard/brown sugar paste on the top surface of the meat. Sprinkle on the bread crumbs and cook uncovered for about 20 minutes or less. Put the whole potatoes in the broth along with the onion and bring to a boil. When the potatoes are about half way done about 10 minutes or so (firm but not hard as rocks when a fork is stuck into them) toss in the carrots and let them cook for about 10 minutes.Toss in the cabbage, cover the pot and cook for 5 minutes. Shut off the heat and leave covered while you are crisping the corned beef. If it isn't already looking a bit brown and crispy on the crumbs, turn the heat up to 450°F or more for about 5 to 8 minutes.
GLAZED CORNED BEEF
I serve this delicious entree each St. Patrick's Day, even though my family is Dutch, not Irish. The tender meat is topped with a simple, tangy glaze that is so tasty. Leftovers make excellent Reuben sandwiches. -Perlene Hoekema, Lynden, Washington
Provided by Taste of Home
Categories Dinner
Time 3h25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place corned beef and contents of seasoning packet in a Dutch oven; cover with water. Add onion and celery; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until meat is tender. , Drain and discard liquid and vegetables. Place beef on a greased rack in a shallow roasting pan; set aside., In a small saucepan, melt butter over medium heat. Stir in the remaining ingredients. Cook and stir until sugar is dissolved. Brush over beef. , Bake, uncovered, at 350° for 25 minutes. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 484 calories, Fat 29g fat (11g saturated fat), Cholesterol 132mg cholesterol, Sodium 1708mg sodium, Carbohydrate 35g carbohydrate (33g sugars, Fiber 1g fiber), Protein 22g protein.
GLAZED CORNED BEEF DINNER
"This recipe is so tasty that it's the only way my family will eat corned beef. The glaze is the kicker!" -Shannon Strate of Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 8h35m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place the potatoes, carrots and onion in a 5-qt. slow cooker. Cut brisket in half; place over vegetables. Add the water, orange peel and contents of spice packet. , Cover and cook on low for 8-9 hours or until meat and vegetables are tender. , Using a slotted spoon, transfer corned beef and vegetables to a 13-in. x 9-in. baking dish. Discard orange peel. , Combine the orange juice concentrate, honey and mustard; pour over meat. Bake, uncovered, at 375° for 15-20 minutes, basting occasionally.
Nutrition Facts : Fat 17 g fat (5 g saturated fat), Cholesterol 59 mg cholesterol, Sodium 1,386 mg sodium, Carbohydrate 31 g carbohydrate, Fiber 3 g fiber, Protein 19 g protein.
BROWN SUGAR AND MUSTARD GLAZED CORNED BEEF
An excellent way to serve corned beef! Smells divine! (You may use the seasoning packet that comes with the corned beef if you prefer.) CROCK POT instructions included.
Provided by Charmie777
Categories Meat
Time 4h
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Rinse off the brisket under running water.
- Trim off excess fat.
- Place in large stock pot and cover with water. AT this point you may use the seasoning packet that came with the corned beef.
- Bring to a boil.
- Lower the heat to simmer.
- Cook about 3 hours until very tender (skimming fat as necessary). Add more water if needed to keep covered.
- CROCK POT DIRECTIONS: If desired, cook corned beef in crock pot until tender. Continue on past this point.
- Preheat oven to 325º.
- 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 2-3 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.
Nutrition Facts : Calories 638.6, Fat 43, SaturatedFat 14.4, Cholesterol 222.1, Sodium 2576.1, Carbohydrate 19.1, Sugar 17.8, Protein 41.2
GRANDMA'S CORNED BEEF
A honey-mustard glaze on this corned beef brisket brings superb flavor to an old Irish standard.
Provided by Ekbrook
Categories Corned Beef
Time 2h40m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place brisket and water in a Dutch oven. Cover tightly.
- Simmer in the preheated oven for 1 hour. Turn brisket over and continue cooking, covered, until meat is tender, 1 1/2 to 2 more hours.
- Remove from the oven and turn on the broiler.
- Transfer brisket, fat-side up, to a rack set in a broiler pan. Mix together honey and Dijon mustard; brush 1/2 of the mixture over the top of the brisket.
- Place the roasting pan under the broiler, making sure the surface of the meat is 3 to 4 inches from the heat. Broil for 3 minutes. Brush with remaining honey-mustard and broil until brisket is glazed to perfection, about 2 minutes more.
Nutrition Facts : Calories 294.9 calories, Carbohydrate 12.6 g, Cholesterol 97.3 mg, Fat 18.9 g, Protein 18.1 g, SaturatedFat 6.3 g, Sodium 1191.9 mg, Sugar 11.6 g
GLAZED CORNED BEEF WITH LENTILS
First the brisket is simmered for several hours, and then it is baked with a honey mustard glaze. While the brisket is baking, make the lentils using the boiling liquid from the brisket. Making the lentils is optional with this recipe, but I do strongly recommend them. Try this with good beer and rye bread.
Provided by Karena
Categories Main Dish Recipes Beef Corned Beef Recipes
Time 4h20m
Yield 8
Number Of Ingredients 14
Steps:
- Tie pickling spice in a square of cheesecloth. In a large stew pot, combine water, brisket, whole vegetables, garlic, and pickling spices. Bring to a boil, reduce heat, and simmer for 3 hours.
- Place a cooking rack in a shallow baking dish or pan. Remove brisket from cooking liquid, and place fat side up on rack. Reserve cooking liquid. Mix together brown sugar, ginger, mustard, and honey. Spoon glaze over meat.
- Bake, uncovered, in a preheated oven at 350 degrees F (175 degrees C) for 30 to 40 minutes.
- Meanwhile, prepare the lentils. In a medium saucepan, combine 3 cups cooking liquid from the brisket, and chili sauce. Bring to a boil. Add lentils, return to a boil, and reduce heat to simmer. Continue cooking for 30 to 40 minutes, or until lentils are tender. Sprinkle with parsley, and serve with brisket.
Nutrition Facts : Calories 651.9 calories, Carbohydrate 50 g, Cholesterol 156.8 mg, Fat 30.9 g, Fiber 15.3 g, Protein 42 g, SaturatedFat 10.2 g, Sodium 1978.7 mg, Sugar 17.7 g
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- 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.
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