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
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.
658 calories, 46 grams fat, 13 grams carbohydrates, 46 grams proteinper serving. This recipe is low in carbs.
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!!!