Mustard Glazed Corned Beef
This is a great tasting, tender corned beef that you simmer in seasonings then glaze and finish in the broiler. Great tasting and a nice alternative to the traditional boiled corned beef.
1 (5 1/2 pound) corned beef brisket
2 tablespoons pickling spice
Glaze:
1/2 cup light corn syrup
2 teaspoons prepared yellow mustard, or to taste (needs quite a bit more mustard)
Preheat the oven to 350 degrees F (175 degrees C).
Place the corned beef brisket into a Dutch oven, and season with pickling spice. Fill with enough water to cover the roast, and place the lid on.
Bake for 2 1/2 hours in the preheated oven. Then, remove it from the Dutch oven and place on a broiler pan. Preheat the oven's broiler.
While the meat is roasting, mix together the corn syrup and mustard in a small saucepan. Bring to a boil, and cook over medium heat until slightly thickened, about 5 minutes.
Spread the mustard glaze over the roast, and broil for 5 to 7 minutes, until the glaze is shiny.
Brown Sugar and Dijon Glazed Corned Beef
Once the corned beef has been cooked until tender, top with this glaze and bake.
FMM: This worked pretty well; it made a nice glaze on top. And the corned beef was very good (we used the spices for cooking with the corned beef that are in this recipe, Corned Beef and Cabbage), but I’m not sure how much this added to the taste. We also made a Horseradish-Mustard Sauce with sour cream, for serving on the side, that was very good and this may have masked any flavor from the glaze.
1/3 cup brown sugar
3 tablespoons Dijon mustard
In a small bowl, combine the Dijon mustard and brown sugar. Spread the mixture over the top and sides of the corned beef. Bake in 350 degrees F oven for 15 - 20 minutes, or until the the sauce begins to caramelize. Remove from the oven, cover, and let rest for 5 minutes.
