Mustard-Glazed Corned Beef
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Wednesday, 22 June 2011 14:51
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1 3-4 pound corned beef brisket, trimmed 4 cups water ¼ cup vinegar ¼ cup Worcestershire sauce 8 whole cloves 3 cloves garlic, crushed 2 bay leaves 1 fresh rosemary sprig ½ cup Dijon mustard ½ cup orange marmalade 2 TBS prepared...

 

  • 1 3-4 pound corned beef brisket, trimmed
  • 4 cups water
  • ¼ cup vinegar
  • ¼ cup Worcestershire sauce
  • 8 whole cloves
  • 3 cloves garlic, crushed
  • 2 bay leaves
  • 1 fresh rosemary sprig
  • ½ cup Dijon mustard
  • ½ cup orange marmalade
  • 2 TBS prepared horseradish
  • 2 TBS Worcestershire sauce
  • 1 ½ tsp sugar
  • Orange slices (optional)
  • Fresh rosemary sprigs (optional)
  1. Place brisket into large Dutch oven; add water and next 6 ingredients; bring to a boil; cover, reduce heat, and simmer 2 ½ to 3 hours or until brisket is tender
  2. Drain and discard solids; return brisket to Dutch oven or place in baking pan
  3. Combine mustard, marmalade, horseradish, 2 TBS Worcestershire, and sugar into small saucepan; cook over medium heat, stirring constantly, until bubbly; remove from het
  4. Spoon ½ cup mustard mixture over beef brisket; set remaining mustard mixture aside; bake brisket, uncovered at 350° for 15-20 minutes
  5. Transfer brisket to serving platter; may garnish with orange and/or rosemary sprigs; serve with remaining mustard mixture

Serves 6-8

Excellent with the Horseradish Creole Cream Sauce from sauce recipes

 

Last Updated on Saturday, 21 February 2015 17:30