Oven Roasted Corned Beef With Mustard Brown Sugar Glaze Recipe 45

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BROWN SUGAR AND MUSTARD GLAZED CORNED BEEF



Brown Sugar and Mustard Glazed Corned Beef image

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

1 (3 -4 lb) corned beef brisket
1/2 cup light brown sugar, packed
1/2 cup water
1/2 cup brown mustard

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

OVEN ROASTED CORNED BEEF WITH MUSTARD BROWN SUGAR GLAZE RECIPE - (4/5)



Oven Roasted Corned Beef with Mustard Brown Sugar Glaze Recipe - (4/5) image

Provided by KennyMac

Number Of Ingredients 8

5 pound piece of corned beef
dijon mustard
brown sugar
fresh bread crumbs
8 to 12 small/medium-sized red new potatoes
1 onion, cut into eighths
4 to 5 carrots, peeled and cut into 2-inch sections
1 head cabbage, cored and cut into eighths

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.

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

BROWN SUGAR AND MUSTARD GLAZED CORNED BEEF RECIPE - (3.9/5)



Brown Sugar and Mustard Glazed Corned Beef Recipe - (3.9/5) image

Provided by wing118677

Number Of Ingredients 4

1 (3 to 4 pound) corned beef brisket
1/2 cup light brown sugar, packed
1/2 cup water
1/2 cup brown mustard

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.

GLAZED CORNED BEEF



Glazed Corned Beef image

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

1 corned beef brisket with spice packet (3 to 4 pounds), trimmed
1 medium onion, sliced
1 celery rib, sliced
1/4 cup butter, cubed
1 cup packed brown sugar
2/3 cup ketchup
1/3 cup white vinegar
2 tablespoons prepared mustard
2 teaspoons prepared horseradish

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.

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