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Barbara in VA

REC: Mustard-Glazed Corned Beef Brisket

Veteran Member
2567 posts
Joined: Dec 15, 2005


Posted to Thread #9231 at 2:14 pm on Dec 31, 2007

My notes say Epicurious 59907.1 Moyn in case anyone wants to find the original post!

6 servings
1 4-5 lb corned beef brisket
8 whole black peppercorns
2 bay leaves

1/2 C Dijon mustard
1 t dry mustard
1/2 C honey
1/3 C Sherry wine vinegar
1/3 C firmly packed brown sugar
1 T sesame oil

Place brisket in large pot. Add water to cover. Refrigerate 6 hrs or overnight. Drain brisket. Add water to cover, peppercorns and bay leaves. Bring to boil. Reduce heat, cover and simmer about 3 1/2 hours. Drain. Cool. Cover and chill overnight. Transfer brisket to heavy shallow roasting pan, fat side up. Bring brisket to room temp. Preheat oven to 350°F.

Whisk mustards in heavy small saucepan. Stir in remaining ingredients. Simmer 5 min. Spread evenly over top of brisket. Bake 45 min.

**My notes: I have used the stock from the brisket to cook onions, carrots, potatoes and cabbage to go along with the brisket--for a wonderful St Patricks dinner. Thank you Moyn!

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