This corned beef with mustard glaze is a tasty dish that combines tender meat and a sweet, tangy crust. It’s perfect for a hearty meal that everyone will enjoy!
Basting it with the mustard glaze makes the meat shine and adds a punch of flavor. I like to serve it with some crusty bread—it’s just a cozy comfort meal.
Key Ingredients & Substitutions
Corned Beef Brisket: This is the heart of the dish! Use a brisket labeled “corned beef” or “pickled brisket” for the best results. If you can’t find it, you might consider using a different cut of beef, like brisket that you can cure yourself, but it will take more time.
Mustards: The combination of yellow and Dijon mustard creates a great flavor balance. If you’re in a pinch, you can replace Dijon with whole grain mustard for extra texture or simply use all yellow mustard. Adjust based on your taste preference.
Brown Sugar: This adds a nice sweetness to the glaze. If you’re looking for an alternative, honey or maple syrup work well, but be mindful of the quantity since they are sweeter. For a sugar-free option, try a sugar substitute that measures like sugar.
Apple Cider Vinegar: This adds acidity to balance the flavors. Lemon juice is a great substitute if you don’t have vinegar on hand. Either works to brighten the glaze!
How Do I Make Sure My Corned Beef Turns Out Tender?
Getting tender corned beef is key to a great dish! The secret lies in the cooking process. Here’s how you can nail it:
- Start with rinsing: Rinse the brisket under cold water to remove excess saltiness from the brining process.
- Simmer gently: After adding everything to the pot, bring it to a boil, and then reduce to low. Keep it covered and let it simmer slowly for 2 ½ to 3 hours. Low and slow is the way to go!
- Turn it: Don’t forget to turn the brisket halfway through cooking. This helps ensure even tenderness throughout.
- Check for doneness: The meat should be fork-tender to easily shred, so keep monitoring during the last hour of cooking.
How to Make Corned Beef With Mustard Glaze
Ingredients You’ll Need:
For the Corned Beef:
- 4 to 5 pounds corned beef brisket (with spice packet)
- 10 cups water
- 4 cloves garlic, smashed
- 1 large onion, quartered
- 3 bay leaves
- 10 black peppercorns
For the Mustard Glaze:
- ½ cup yellow mustard
- 2 tablespoons Dijon mustard
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon ground black pepper
- 1 teaspoon paprika (optional)
For Serving (Optional):
- Fresh parsley or horseradish for garnish
How Much Time Will You Need?
This recipe requires about 15 minutes of preparation time and then needs to simmer for 2 ½ to 3 hours. After that, you’ll spend about another 30 minutes roasting the beef in the oven. Don’t forget to let it rest for about 10 to 15 minutes before slicing it up. Total time: approximately 3 to 3 ½ hours!
Step-by-Step Instructions:
1. Prepare and Cook Corned Beef:
Start by rinsing the corned beef brisket under cold water to wash away excess salt. Place it into a large pot or Dutch oven. Next, add the water, smashed garlic, quartered onion, bay leaves, black peppercorns, and the included spice packet from the corned beef. This will create a flavorful broth for cooking.
2. Simmer the Beef:
Bring the pot to a boil and then lower the heat to let it simmer gently. Cover the pot and allow the beef to cook for about 2 ½ to 3 hours. You’re looking for the meat to become tender and easily pierced with a fork. Make sure to turn the brisket halfway through for even cooking.
3. Preheat the Oven:
Once the beef is nice and tender, preheat your oven to 375°F (190°C) so it’s ready for roasting.
4. Make the Mustard Glaze:
While the oven heats up, prepare the mustard glaze. In a small bowl, whisk together the yellow mustard, Dijon mustard, brown sugar, apple cider vinegar (or lemon juice), ground black pepper, and optional paprika until everything is smooth and well combined.
5. Glaze the Beef:
Carefully take the corned beef out of the pot and let it drain. Pat it dry with paper towels to help the glaze stick better. Spread the mustard glaze evenly all over the top and sides of the brisket.
6. Roast:
Place the glazed corned beef into a baking dish and roast it in the preheated oven for about 20 to 30 minutes. You want the glaze to turn browned and glossy. If you like an extra crispy top, you can broil it for an additional 2-3 minutes; just keep a close eye on it to avoid burning.
7. Rest and Slice:
After roasting, remove the beef from the oven and let it rest for 10 to 15 minutes. This step is important as it helps the juices redistribute, ensuring a moist and flavorful result.
8. Serve:
Finally, slice the corned beef thinly against the grain to make it easier to eat. Spoon any pan juices or extra glaze over the top. For an added touch, garnish with fresh parsley or serve with horseradish if you’re a fan. Pair it with boiled potatoes, cabbage, or any of your favorite sides, and enjoy your delicious Corned Beef with Mustard Glaze!
Can I Use a Different Cut of Beef?
While corned beef brisket is traditional for this recipe, you can also use a flat cut or point cut brisket. Just keep in mind that cooking times may vary slightly based on the cut’s thickness, so always check for tenderness!
Can I Make This Recipe in a Slow Cooker?
Absolutely! Simply add all the ingredients for the corned beef into your slow cooker and cook on low for 8-10 hours or on high for 4-6 hours until tender. Once cooked, follow the same glazing and roasting steps to finish it off!
How Do I Store Leftovers?
Store any leftover corned beef in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it; just make sure to slice it first, then wrap it tightly before freezing for up to 2-3 months.
What Should I Serve With Corned Beef?
Corned beef pairs wonderfully with traditional sides like boiled potatoes and cabbage. You could also serve it with roasted vegetables, coleslaw, or in a Reuben sandwich for a delicious variation!