Brownsugarandmustardglazedcornedbeef Recipes

BROWN SUGAR AND MUSTARD GLAZED CORNED BEEF

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.

CORNED BEEF WITH MUSTARD GLAZE

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.

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

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.

HONEY GLAZED CORNED BEEF

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.

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

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.

BAKED HONEY MUSTARD CORNED BEEF

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.