Wednesday, March 17, 2010

Corned Beef

For as long as I can remember, we've always had Corned Beef for St. Patrick's Day. I'm sure most of you have already made your St. Patrick's Day dinner, but you can always have a belated holiday dinner and be festive later in the week. Plus the leftovers make yummy sandwiches or corned beef hash. :)

Happy St. Patrick's Day!!

Homestyle Corned Beef
Source: My mom (not sure of the original source)

2 1/2 - 3 1/2 lbs. corned beef brisket
2 cups water
1/4 cup honey
1 Tbsp. Dijon-style mustard

Preheat oven to 350 degrees.

Place corned beef brisket and water in Dutch oven; cover tightly and simmer in oven, 1 hour. Turn brisket over and continue cooking, covered, 1 1/2 - 2 hours or until meat is tender.

Remove brisket from cooking liquid and place, fat side up, on rack in broiler pan so surface of meat is 3-4 inches from heat. Combine honey and Dijon mustard, brush half the mixture over the top of brisket and broil 3 minutes. Brush with remaining mixture and continue broiling 2 minutes, or until brisket is glazed.

Makes 6-10 servings

Tips
  • Simmer corned beef since boiling will make meat tough.
  • Do not use seasoning packet that comes with the meat.
Printable version


1 comment:

Codarus said...

Omg. I love corned beef, but the way my mom makes it always leaves it a tad dry. This was my first attempt at corned beef and it came out fantastic. Thank you so much!

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