I've always enjoyd corned beef and cabbage, and actually cook it more often than once yearly. I usually don't cook my cabbage along with it, as I'm more of a smothered cabbage kind of gal. 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 a new approach, 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 briskt. This year, however, I took a different approach. I cooked my corned beef in the slow cooker all day. Then, I removed it and allowed to cool about 15 minutes before placing it onto a parchment lined baking sheet, afterwhich I slathered the fatty side with a Creole mustard and honey mixture and patted on 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.
Slathered 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.
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looks delicious, I even forgot to get corn beef this year, too much work at work....
ReplyDeleteMy parents love cornbeef on a sandwich, so thanks for this recipe.
ReplyDeleteThis is just the recipe I needed! My husband is 1/4 Irish (his grandmother being from Ireland) and I would love let my son experience Irish food as well as the Cajun food he is exposed to all the time :) Thanks for the recipe!!
ReplyDeleteOh my goodness Louanne,
ReplyDeleteI had to stand in line today just to get some of your wonderful Glazed Corned Beef Brisket. Your recipe is just mouth watering. Thank you so much for sharing with Full Plate Thursday and please come back!
Happy St. Patty's day! Miriam@Meatless Meals For Meat Eaters
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