I've always enjoyed corned beef and cabbage, and actually cook it more often than once yearly. I don't always cook my cabbage along with the corned beef; sometimes I make smothered cabbage, and I have been known to just go wild and mix up both Sicilian & Irish heritage and fry some cabbage patties to eat alongside! Anyway, I usually cook my corned beef in the slow cooker. The results are always on the mark and dinner is ready when you arrive home from work. Well, last year, I tried something new - baking the corned beef. It never occurred to me that the long-baking time would concentrate the salt to the point of having an inedible piece of brisket. This year, however, I took a different approach. I cooked my corned beef in the slow cooker all day. Then, I removed it from the slow cooker, cooled it about 15 minutes, and then placed it onto a parchment lined baking sheet. The final touch was a slathering of a Creole mustard and honey mixture along with some brown sugar. I then broiled it for 4 minutes, reduced the heat and baked at 450 degrees for another 12 minutes. Perfection! The glaze is sweet and spicy, and a just a little crunchy. If you're looking to prepare your corned beef with a twist, I hope you give this a whirl!
Linked to Full Plate Thursday
1 4-lb corned beef
1/3 cup Creole mustard
2 tablespoons honey
1/2 cup light brown sugar
Prepare corned beef until tender by either simmering in slow cooker all day (8 hours) or boiling in water for 3 hours.
Drain when tender and allow to cool for 15 minutes.
While corned beef is cooling, preheat broiler to high and prepare mustard mixture.
In a small bowl, combine Creole mustard and honey; stir well.
Slather mustard mixture onto corned beef and evenly distribute brown sugar, patting into mustard mixture.
Broil for 4 minutes, then reduce heat to 450 degrees and continue to cook for another 12 minutes.
Allow to cool before slicing against the grain.
