This corned beef with mustard glaze is a tasty dish that’s perfect for dinner. The glaze adds a tasty tanginess that makes this beef really stand out!
When I make this, the smell fills the kitchen, and it makes my mouth water! I love serving it with some mashed potatoes and veggies on the side—yum!
Key Ingredients & Substitutions
Corned Beef Brisket: The star of this dish! Look for a 3 to 4-pound brisket. If you can’t find corned beef, try using a brisket with a homemade brine or even a different cut like a pork shoulder for variety.
Mustards: This recipe calls for Dijon and whole grain mustards. If you’re out of Dijon, you can substitute with yellow mustard, but the flavor will change a bit. I enjoy adding a touch of spicy brown mustard for an extra kick!
Sweetener: You can use brown sugar or honey for the glaze. If you need a sugar substitute, maple syrup or agave nectar works well. Just note that it may alter the flavor slightly, but still delicious!
Apple Cider Vinegar or Lemon Juice: Both add acidity which balances the glaze. If you don’t have either, white vinegar is a good alternative. A squeeze of any citrus juice can also brighten the flavor nicely.
How Do I Ensure My Corned Beef Comes Out Perfectly Tender?
Cooking corned beef requires low and slow heat to make the meat tender. After rinsing, place the brisket in a large pot with water and any broth. Using the spice packet enhances flavor. Here’s how you can do it:
- Start with a quick boil, then reduce the heat to low. This is key for tenderness!
- Cover and let it simmer for 2 ½ to 3 hours. Trust your fork to check for tenderness; it should slide in easily.
- Resting the meat before slicing is important too, as it allows juices to redistribute.
How to Make Corned Beef With Mustard Glaze
Ingredients You’ll Need:
For The Corned Beef:
- 3 to 4 pounds corned beef brisket, with spice packet (if included)
- 4 cups water
- 1 cup beef broth (optional, for more flavor)
For The Mustard Glaze:
- 3 tablespoons Dijon mustard
- 2 tablespoons whole grain mustard
- 2 tablespoons brown sugar or honey
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
For Garnishing:
- Fresh parsley
- Pickles
- Horseradish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and about 2 ½ to 3 hours to cook the corned beef. After that, you’ll need an additional 15-20 minutes for roasting in the oven. It’s a total of around 3-3.5 hours, including resting time. Perfect for a weekend meal!
Step-by-Step Instructions:
1. Prepare the Corned Beef:
Start by rinsing the corned beef brisket under cold water. This removes excess brine and surface spices that can be too salty. After that, place the brisket in a large pot or Dutch oven. Add 4 cups of water, and if you’re using it, add the beef broth. If your brisket came with a spice packet, toss it in now. You can also use your own pickling spices if you prefer!
2. Cook the Brisket:
Bring the pot to a boil, and then reduce the heat to low. Cover it up and let it simmer gently for about 2 ½ to 3 hours. You’ll know it’s done when the beef is tender and easy to pierce with a fork. Patience is key here – the longer it simmers, the more tender it becomes.
3. Make the Mustard Glaze:
While the brisket cooks, preheat your oven to 425°F (220°C). In a small bowl, mix together the Dijon mustard, whole grain mustard, brown sugar (or honey), apple cider vinegar or lemon juice, black pepper, and garlic powder. This creates a delicious mustard glaze perfect for your corned beef!
4. Roast the Corned Beef:
Once the brisket is cooked, carefully remove it from the pot and place it fat-side up on a baking tray lined with foil or parchment paper. Now, spread that lovely mustard glaze all over the brisket generously. Make sure to coat it well!
5. Final Cooking in the Oven:
Pop the baking tray into your preheated oven and roast the corned beef for about 15-20 minutes. You want the glaze to turn caramelized and slightly crusty. Keep an eye on it to prevent burning; you’re looking for a beautiful golden color!
6. Slice and Serve:
After roasting, take the corned beef out of the oven and let it rest for about 10 minutes. This step is super important because it helps keep the juices inside the meat. When you’re ready, slice it against the grain into thick slices. Serve with any extra mustard sauce on the side and garnish with fresh parsley or your favorite accompaniments like pickles or horseradish. Enjoy your delicious corned beef!
Can I Use a Different Cut of Meat?
Absolutely! While corned beef brisket is traditional, you can use other cuts like beef round or flat cut brisket. Just keep in mind that cooking times may vary based on the cut’s thickness and tenderness.
Can I Prep This Dish in Advance?
Yes! You can prepare the corned beef and the mustard glaze a day in advance. Just simmer the beef, let it cool, and store it in the fridge. When you’re ready, brush on the glaze and roast until caramelized.
What Should I Do with Leftover Corned Beef?
Leftover corned beef can be stored in an airtight container in the fridge for up to 3 days. You can reheat it gently in a skillet or microwave, or slice it thinly for sandwiches or hash.
Can I Make This Recipe in a Slow Cooker?
Yes, you can! Just place the rinsed brisket in the slow cooker with water and the spice packet, and cook on low for 8-10 hours. Finish with roasting in the oven with the mustard glaze for that delicious crust!
