*Personally I like things a little salty so I didn't need to change anything, however, you can always put the corned beef in water and bring it to a boil several times (changing the water out each time) before preparing it for this recipe. I wonder if soaking it in water for a few hours in the fridge would work too? It should, although I've never tried it. Anyway, so if you are turned off by corned beef because of the saltiness, try the boiling/water trick first.
Baked Corned Beef with Hot & Sweet Mustard
submitted by Brittany ~ The Sisters Cafe
3 lb corned beef
10 whole cloves
1/4 - 1/3 cup hot & sweet mustard
2 Tb brown sugar
Drain the corned beef from the package and discard the spice packet. Lay corned beef, fat side up, on a large piece of heavy duty aluminum foil. (Mine was not the extra wide foil so I ended up laying two pieces side by side that were folded together multiple times along the seam. That formed a nice wide piece of foil to work with.) Insert the cloves evenly across the top of the corned beef. Next spread the hot & sweet mustard on top. (By the way, I like Trader Joe's Hot & Sweet Mustard, however, you could probably whip up your own using spicy brown mustard mixed with a little honey.)
Sprinkle top with brown sugar. Wrap the sides of the foil up and over the top of the corned beef but do it loosely so there is room for the juices to accumulate. You also don't want the foil to be touching the top. Now place foil-wrapped corned beef in a shallow roasting pan and bake at 350 degrees F for 2 hours. At the end of baking, open up the foil and spread an additional several tablespoons of hot sweet mustard on top and broil for 2-3 minutes until the top bubbles and turns golden brown. Remove from oven and let rest for 10 minutes. Slice across the grain into 1/2 inch slices. Serve with colcannon and roasted green cabbage wedges.
recipe source: Simply Recipes
This is such a wonderful and differnt way for cornbeef.I had forgotten .Thanks for the Great idea!I am going to do this for the family.
ReplyDeleteI have never made corned beef before either. I totally want to try this! My bro in law went to Samoa on his mission and said they eat tons of corned beef there. Maybe I'll make it and have him over to eat it with us!
ReplyDeleteI've always boiled, I'm a New England gal...but I so wanted to bake it. I've also lived in Texas and know how to cook brisket. Anyway, you need to cook it about 4 hours, at a lower temperature, and the meat will be soooooo much more melt in your mouth. Mine was too chewy after two hours for me, but the flavor was fantastic! I didn't have that kind of mustard so I used regular mustard and molasses. Yum!
ReplyDeleteHey Amy Jo, you know mine was a little chewy this year too. I was disappointed because last year it was perfect! So anyway, next year I will take your advice- lower temp for longer. Thnx!!
ReplyDeleteI made this for a late st. Patricks day celebration and after cooking for 2 hours my meat was still very tough and hard to chew! Which made me sad because whenever I boil it, it comes out so good where it just falls apart! Yum! This was not so yum... Flavors good but definitely needed to be cooked longer or something....
ReplyDeleteYeah...this recipe was weird. Should have come back to read the comments after bookmarking this weeks ago- I had such high hopes, too! The flavor was amazing but the texture/chewiness gave it the look and consistency of a very tough prime rib. Nothing like the fall apart goodness that I'm used to. I loved the addition of the hot and sweet mustard, though, so I'm now trying to figure out how to incorporate that into my next boiled corned beef. :)
ReplyDeleteOh, and the fat, like, fused to the meat. When boiled, the fat scrapes right off. This way, it all turned hard and unremovable.
ReplyDeleteI made this for St. Patricks Day and it turned out super moist and soft, and not chewy at all. It had delicious flavor (loved that hot and sweet mustard!), and as for the fat layer, I just pinched it off with the fork easily. And my family loved it, too! (It wasn't too salty, and I didn't boil it at all.)
ReplyDeleteI read the other comments, and I am wondering if the difference is the cut of meat you have. I have had corned beef many times and sometimes it is so TENDER and other times it is TOUGH, even when prepared the EXACT SAME WAY!! In that way, preparing corned beef can be a gamble for me. This time I had a "point cut" and I'm not sure if that is the same cut I always get, but I'll be more aware next year and see if the same cut turns out the same.
Too bad Jessie and Sharlene had a not-so-great experience with this recipe this year - I'd say it's bad luck because mine was delish!