For the first 20+ years of my life I thought I didn’t like corned beef. My only experience with it, up until then, was the canned stuff and the deli stuff. I now know that my distaste wasn’t with corned beef. It was with the way it was prepared!
The time I fell in love with corned beef, I was working as a chef at a downtown bistro and the owner requested I make corned beef and cabbage for the St. Patrick’s Day weekend. I hated to admit it, but I had no idea how to make corned beef. She even admitted to me that she also was not a big fan of corned beef. Together we came up with a SUPER SIMPLE mustard glazed corned beef.
It was a huge hit with patrons and employees alike! I remember having to shoo the servers away from it. They kept picking at it like grandpa picks at the Thanksgiving turkey! I heard the same comment all day, “I never liked corned beef until now”. That is one of the biggest compliments I could have received!!! I have made this every year since then. I have made one or two little tweaks but the flavor is still delicious! I think there is a good balance of flavors with this recipe. The sweet helps balance with the salt and the vinegary mustard helps balance with the fattiness. Plus, by cooking the veggies with the meat, they are seasoned by the cooking liquid. It can’t get much easier than 5 ingredients!
Happy St. Patrick’s Day!!! MUSTARD GLAZED CORNED BEEF BRISKET 2 Triple S Farms Corned Beef Briskets 2 liter Ginger Ale 1/2 C. Whole Grain Mustard 1/4 C. Brown Sugar Vegetables of choice (cabbage, onions, carrots, potatoes, brussel sprouts) Preheat oven to 350°. Place the corned beef in a large Dutch oven with a tight fitting lid. Cover the corned beef with the ginger ale. Cover and bake for two hours. While that’s baking, combine the mustard and brown sugar. Set aside. Carefully remove the corned beef from the cooking liquid. Add your vegetables of choice to the cooking liquid. Place the corned beef on top of the vegetables. Smear the mustard mixture on top of the corned beef. Cover and bake for one hour. Let rest for 15 to 20 minutes. Make sure to slice the corn to beef across the grain.