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Brown Sugar and Mustard Glazed Corned Beef

recipe at a glance
Rating: 5/5 5 stars
2 reviews

ready in: 2-5 hrs
serves/makes:   6
  

recipe id: 36513
cook method: oven, stovetop

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ingredients

4 pounds corned beef brisket
1 gallon water, as needed
1/2 cup light brown sugar, packed
1/2 cup water
1/2 cup brown mustard

directions

Rinse off the brisket under running water, and then trim off excess fat.

Place the meat and enough water to cover it in a stock pot and bring to a boil. Lower the heat so the water simmers gently.

Cook until very tender but not falling apart, about 3 hours. About every half hour, skim the fat from the water's surface with a large spoon and discard. Add more water as needed to keep the brisket submerged.

Test the cooked meat for tenderness by piercing the meat with a meat fork. (It should meet only slight resistance.) Remove the meat, cover with plastic wrap and set aside while you prepare the glaze.

Preheat oven to 325 degrees F. In a sauce pot, combine the sugar and water and bring to a simmer over medium-high heat. When the mixture has turned syrupy, after about 5 minutes, stir in the mustard. Continue simmering another 2-3 minutes.

Place the brisket on a rack over a sheet tray. Paint a thin coating of glaze over the entire brisket. Put in the oven and bake for 30 minutes, reglazing every 10 minutes. Remove the brisket when the glaze is shiny, and let it rest for 15 minutes. Use a sharp slicing knife to carve thin slices and serve.

added by

FAKelco

nutrition

658 calories, 46 grams fat, 13 grams carbohydrates, 46 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Registered Member at CDKitchen.com



Member since: January 13, 2012
REVIEW: recipe rating
Much prefer the taste of this recipe to the simple corned beef and cabbage ones. Super good and tender!



Registered Member at CDKitchen.com



Member since: December 23, 2009
REVIEW: recipe rating
This is by far the best recipe for corned beef. My family is not a fan of this cut of meat but they were singing praises and asked for more!!! I served it with fried red potatoes instead of boiled red potatoes...worked out well!!!