This corned beef with mustard glaze is a treat for your taste buds! The juicy meat pairs perfectly with a sweet and tangy mustard sauce, making it extra special.
I love serving this dish on a cozy night with some veggies. It’s like a warm hug that everyone enjoys—perfect for leftovers too! You might find it disappears quickly! 😊
Key Ingredients & Substitutions
Corned Beef Brisket: This is the star of the dish. A 4-5 lbs brisket is just right for a hearty meal. If you’re looking for a leaner option, consider using a round cut, but keep in mind it may not be as tender.
Mustard Varieties: Dijon and yellow mustard are great for the glaze. If you’re sensitive to spice, swap Dijon for mild yellow mustard. For a kick, try adding a bit more whole grain mustard if you have it.
Vegetables: Baby potatoes, pearl onions, and carrots add color and flavor. If you can’t find pearl onions, chopped yellow onions work fine. You can also substitute other veggies like green beans or celery for variety.
Sweetener: Honey or brown sugar are both good choices for the glaze. If you’re keeping it sugar-free, maple syrup or agave can work as substitutes, providing a different flavor profile.
How Do I Ensure My Corned Beef Comes Out Perfectly Tender?
The key to a tender corned beef is slow cooking. After rinsing, place the brisket in your slow cooker or pot and cover it with water. Start with boiling before lowering the heat. Here’s how:
- Simmer the brisket for 2.5 to 3 hours. Low and slow is best!
- Add the veggies in the last 30 minutes, ensuring they soak up that delicious flavor.
- After cooking, let the meat rest before slicing. This step keeps the juices inside.
How to Make Corned Beef with Mustard Glaze
Ingredients You’ll Need:
Main Ingredients:
- 4-5 lbs corned beef brisket, with spice packet
- 10 baby potatoes, halved
- 6 small pearl onions, peeled
- 6 baby carrots, peeled
- 4 cups water (or enough to cover corned beef)
- Fresh parsley, chopped (for garnish)
For the Mustard Glaze:
- 1/4 cup Dijon mustard
- 1/4 cup yellow mustard
- 2 tablespoons honey or brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon whole grain mustard (optional)
- 1/2 teaspoon black pepper
- 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)
How Much Time Will You Need?
This recipe will take about 3 hours and 30 minutes in total: about 15 minutes for prep, plus 2.5 to 3 hours for simmering the corned beef. You’ll spend a few extra minutes making the mustard glaze. It’s a bit of time, but worth it for such a delicious meal!
Step-by-Step Instructions:
1. Prepare the Corned Beef:
Start by rinsing the corned beef brisket under cold water. This removes any excess brine. Next, place the brisket in a large pot or slow cooker along with the spice packet that came with the meat. This spice packet is essential for flavor!
2. Cook the Corned Beef:
Add enough water to the pot to completely cover the brisket. Bring the water to a boil, then reduce the heat to low. Cover your pot and let it simmer gently for about 2.5 to 3 hours. You want the meat to become tender and easy to slice.
3. Add the Vegetables:
In the last 30 minutes of cooking, add the halved baby potatoes, peeled pearl onions, and baby carrots to the pot. This will cook them through and let them soak up the wonderful flavors from the cooking liquid.
4. Rest and Remove Ingredients:
Once the corned beef is tender, carefully remove it from the pot and let it rest on a cutting board. Use a slotted spoon to take out the vegetables and keep them warm while you make the glaze.
5. Make the Mustard Glaze:
Now, strain 1 cup of the cooking liquid into a small saucepan. To this, add the Dijon mustard, yellow mustard, honey (or brown sugar), apple cider vinegar, optional whole grain mustard, and black pepper. Whisk these ingredients together over medium heat until mixed well.
6. Thicken the Glaze:
Next, stir in the cornstarch mixed with water. Cook this mixture while stirring for about 2-3 minutes until it thickens. This will create a delicious glaze to drizzle over your meal!
7. Slice the Corned Beef:
After resting, slice the corned beef thinly against the grain. This ensures each slice is tender and easy to eat. Arrange the slices on a serving platter for a beautiful presentation.
8. Serve with the Glaze:
Drizzle the mustard glaze generously over the sliced corned beef and the cooked vegetables. For a lovely finishing touch, garnish the dish with chopped fresh parsley!
9. Enjoy!
This corned beef with mustard glaze is best served hot. You can also add mashed potatoes or a side of mustard sauce for extra flavor. Enjoy your meal!
Can I Use a Different Cut of Beef for This Recipe?
Yes! While corned beef brisket is traditional, you can use a beef round or chuck roast. Just keep in mind that cooking times might vary, and the result may not be as tender as brisket.
What If I Don’t Have Whole Grain Mustard?
No worries! If you don’t have whole grain mustard, you can skip it or increase the amount of Dijon or yellow mustard to keep the flavor profile intact. You can also try a bit of spicy mustard for an extra kick!
How Should I Store Leftover Corned Beef?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to keep it longer, you can freeze the corned beef for up to 3 months. Just slice it and store in portions for easier thawing!
Can I Make the Mustard Glaze Ahead of Time?
Absolutely! You can prepare the mustard glaze in advance and store it in the fridge. Just reheat it over low heat on the stove, adding a splash of water if it thickens too much as it cools.