Best 4 Mustard Glazed Corned Beef Recipes

MUSTARD GLAZED CORNED BEEF

Steps:

• 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.

HONEY MUSTARD GLAZED CORNED BEEF AND CABBAGE RECIPE - (4.7/5)

Steps:

• 1. Place the corned beef along with the spices into a large pan and cover with water. 2. Bring to a boil, reduce the heat and simmer, covered, until fork tender, about 1 hour per pound. 3. Remove the beef from the water and pat dry, leaving the water in the pan. 4. Mix the honey and mustard and brush onto the top of the beef. 5. Sprinkle the brown sugar over the beef. 6. Bake in a preheated 400F oven for 20-30 minutes bringing it to broil for the last few minutes to caramelize the glaze. 7. Meanwhile, place the vegetables in the pan with water and simmer until tender, about 20-30 minutes. 8. Slice the the beef again the grain and serve with the vegetables.

SHEILA'S FAMOUS MUSTARD-GLAZED CORNED BEEF AND CABBAGE

Steps:

• Day 1: Add corned beef brisket to a kettle or stockpot that is large enough to hold it. Pour in both bottles of porter or stout, the add enough water to cover the beef entirely. Add onions, bay leaves, salt, peppercorns, garlic and cloves. Over high heat, bring to a boil, the reduce heat to a simmer and cover. Simmer for about 4 hours, until beef is fork-tender. Remove from stove and let cool, then refrigerate overnight.
• Day 2: Remove corned beef from liquid, wrap tightly in aluminum foil and refrigerate overnight. Strain liquid from kettle to remove solids, then heat over medium-high heat until liquid comes to a boil. Add cabbage, potatoes, carrots (and/or parsnips, and rutabaga (or yellow turnip). When liquid is simmering, cover and simmer for about 30 minutes or until vegetables are just crisp-tender. Remove from stove and let cool, then refrigerate overnight.
• Day 3: Remove corned beef from refrigerator, unwrap, and carefully trim off any excess fat. Allow to sit out at room temperature while finishing vegetables and glaze. Reheat vegetables over low heat (so as not to overcook them). In a small saucepan, combine corn syrup and mustard. Bring mixture to a boil over medium heat, stirring constantly with a wooden spoon. Reduce heat to low and simmer uncovered for about 10 minutes, stirring occasionally. Remove from heat and let cool slightly. Preheat broiler and place rack to top of pan will be 5-6 inches from heat source. Place corned beef on broiler pan rack and brush with some of the glaze. Broil corned beef for 8-10 minutes, brushing top and sides frequently with remaining glaze. Remove from broiler and cool for about 5 minutes, then slice against the grain (at a diagonal). Using slotted spoon, remove vegetables from kettle and serve with corned beef, spooning on some vegetable cooking liquid, if desired.

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.