Salt
03-25-2007, 09:49 AM
We celebrated St. Patty's Day again last night for our Supper Club. I made the corned beef recipe Sneezles posted and it turned out great. I would highly recommend it and I don't think I will ever make corned beef any other way.
Mustard Glazed Corned Beef
This is a recipe that I got from Bon Appetit years and years ago, I had hoped that Epicurious would have the recipe listed but it's not there.
1 5-6 lb corned beef
2 Bay leaves
8-10 peppercorns
1/2 cup Dijon mustard
1 teaspoon dry mustard
1/3 cup Sherry Vinegar
1/3 cup Light Brown Sugar
1 tbs sesame oil
1/2 cup honey
Procedure:
Place beef in large Dutch oven and cover with cold water. You may need a brick wrapped in foil to weight it down so it stays covered with water.Place in fridge overnight or at least 6 hours. Remove from fridge and drain. Refill with fresh water and place on stove; add the bay leaves and peppercorns. Bring to a boil and then reduce heat and simmer for 3 1/2 hours. Drain, cool and refridge overnight. Remove from fridge about 1 hour before baking.
In a small saucepan whisk together the mustards. Stir in remaining ingredients and bring to a boil. Reduce heat and simmer, stirring constantly about 5 minutes.
Trim fat from beef and make slashes in meat. Brush with the honey mixture; cover with foil. Bake at 325º for about 1 hour. Let stand about 15 minutes and slice across the grain.
Notes: The soaking can be done the same day as the boiling step so it would reduce the days. The brisket does need to soak for at least 6 hours. And the glaze is actually enough to do 20 pounds so you can reduce for smaller amounts of brisket. I also tend to leave the fat on and uncover during the last 15 minutes.
BTA: I did find that I had posted this recipe a few years ago while all my cookbooks were in storage so the ingredients from the earlier post aren't correct; this one is. But also I baked this year's according to the recipe posted here but the previous post had is baked for 3 hours...that time I like better because the meat is fall-apart tender!
Mustard Glazed Corned Beef
This is a recipe that I got from Bon Appetit years and years ago, I had hoped that Epicurious would have the recipe listed but it's not there.
1 5-6 lb corned beef
2 Bay leaves
8-10 peppercorns
1/2 cup Dijon mustard
1 teaspoon dry mustard
1/3 cup Sherry Vinegar
1/3 cup Light Brown Sugar
1 tbs sesame oil
1/2 cup honey
Procedure:
Place beef in large Dutch oven and cover with cold water. You may need a brick wrapped in foil to weight it down so it stays covered with water.Place in fridge overnight or at least 6 hours. Remove from fridge and drain. Refill with fresh water and place on stove; add the bay leaves and peppercorns. Bring to a boil and then reduce heat and simmer for 3 1/2 hours. Drain, cool and refridge overnight. Remove from fridge about 1 hour before baking.
In a small saucepan whisk together the mustards. Stir in remaining ingredients and bring to a boil. Reduce heat and simmer, stirring constantly about 5 minutes.
Trim fat from beef and make slashes in meat. Brush with the honey mixture; cover with foil. Bake at 325º for about 1 hour. Let stand about 15 minutes and slice across the grain.
Notes: The soaking can be done the same day as the boiling step so it would reduce the days. The brisket does need to soak for at least 6 hours. And the glaze is actually enough to do 20 pounds so you can reduce for smaller amounts of brisket. I also tend to leave the fat on and uncover during the last 15 minutes.
BTA: I did find that I had posted this recipe a few years ago while all my cookbooks were in storage so the ingredients from the earlier post aren't correct; this one is. But also I baked this year's according to the recipe posted here but the previous post had is baked for 3 hours...that time I like better because the meat is fall-apart tender!