This corned beef with mustard glaze is a tasty dish that’s both savory and sweet. The glaze adds a nice kick, making each bite extra special. Perfect for a family meal!
Honestly, the smell while it’s cooking is simply mouthwatering. I can’t resist sneaking a piece! Serve it with some veggies or potatoes for a complete dinner that everyone loves.
Key Ingredients & Substitutions
Corned Beef Brisket: This is the star of the dish. Look for a brisket weighing 4 to 5 pounds with the seasoning packet included. If that’s tough to find, you can use other cuts like a point cut, which can be just as flavorful.
Baby Potatoes: I love using small yellow baby potatoes for their creamy texture. If they aren’t available, try red or Yukon gold potatoes. Just make sure to cut larger ones into chunks so they cook evenly.
Carrots: Fresh, peeled carrots add a lovely color. If you want to save time, baby carrots work too! Just adjust cooking time since they cook faster than larger ones.
Mustard Mix: Dijon and whole grain mustards create a great flavor combination. If you’re not a fan of Dijon, you can use yellow mustard, although it will alter the taste slightly. Honey mustard can also be an interesting twist!
What’s the Best Way to Cook Corned Beef So It’s Tender?
Cooking corned beef can be tricky, but here’s how to make it juicy and fork-tender. The key is a long, slow cook to break down the tough fibers in the meat. Here’s what to do:
- Start by rinsing the corned beef. This helps reduce the saltiness for a more balanced flavor.
- Cover the beef in water in a pot or Dutch oven. Be sure to add the spice packet for flavor!
- Bring it to a boil, then reduce the heat and simmer. Cover it and let it cook for 2 ½ to 3 hours. Check it occasionally.
- Once it’s fork tender, it’s ready for the glaze. Don’t rush this part; it’s key to delicious beef!
How to Make Corned Beef With Mustard Glaze
Ingredients You’ll Need:
For The Corned Beef:
- 4 to 5 pounds corned beef brisket, with spice packet
- 10 small yellow baby potatoes
- 4 large carrots, peeled
- 2 medium onions, peeled and cut into wedges
- 3 cloves garlic, minced
- Fresh parsley, chopped (for garnish)
For The Mustard Glaze:
- 1/4 cup Dijon mustard
- 2 tbsp whole grain mustard
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tsp ground black pepper
- 1 tsp crushed red pepper flakes (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and around 3 hours of cooking time. You’ll spend the initial time making everything come together on the stovetop, letting the beef simmer until tender, and then baking it with the glaze for that perfect finish. It’s definitely worth the wait!
Step-by-Step Instructions:
1. Cooking the Corned Beef:
Start by rinsing your corned beef brisket under cold water to remove any excess salt. Place it in a large pot or Dutch oven. Add enough water to cover the beef entirely, then toss in the seasoning packet that came with your corned beef. Bring the pot to a boil, then reduce the heat to low and cover it. Let it simmer for about 2 ½ to 3 hours, or until the meat is fork-tender. This slow cooking makes it deliciously soft!
2. Preparing the Vegetables:
While the corned beef is cooking, you can prep your vegetables. About 45 minutes before the beef is done, add the baby potatoes, peeled carrots, and onion wedges to the pot. Continue to simmer everything together until the vegetables are tender. They’ll soak in all that lovely flavor from the beef!
3. Preheating the Oven and Making the Glaze:
Next, preheat your oven to 375°F (190°C). In a small bowl, whisk together the Dijon mustard, whole grain mustard, brown sugar, apple cider vinegar, black pepper, and crushed red pepper flakes (if you like a little kick!). This glaze is going to add a delicious touch to your corned beef.
4. Glazing and Baking the Corned Beef:
Once the corned beef is tender, take it out of the pot and place it on a baking sheet lined with foil for easy cleanup. Pat the brisket dry with some paper towels to help the glaze stick better. Brush the mustard glaze generously over the top of the corned beef. Bake it uncovered in the oven for about 15 to 20 minutes, or until the glaze is bubbly and caramelized. Your kitchen will smell amazing at this point!
5. Serving:
Now it’s time to slice and serve! Cut the corned beef across the grain into thick slices. Arrange the slices on a serving platter along with the cooked baby potatoes, carrots, and onions. If you’d like, you can spoon some of the cooking liquid or leftover mustard sauce on the side for dipping. Finish with a sprinkle of fresh chopped parsley for a beautiful presentation.
6. Optional Mustard Sauce:
If you want a little something extra, mix a bit of the cooking liquid with some additional mustard and brown sugar to create a delicious dipping sauce.
Enjoy this classic Corned Beef With Mustard Glaze served with tender potatoes and carrots! It’s sure to be a hit!
Can I Use a Different Cut of Meat?
Yes, you can! While corned beef brisket is traditional, you can also use a point cut for a similar flavor. Just make sure to adjust the cooking time as needed since different cuts may vary in tenderness.
Can I Prepare This Recipe in a Slow Cooker?
Absolutely! To cook corned beef in a slow cooker, just place the rinsed brisket with the spice packet and enough water to cover it. Cook on low for 8-10 hours or until fork-tender. Add the vegetables during the last 1-2 hours of cooking.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. You can also freeze the sliced corned beef for longer storage, ideally up to 2-3 months. Just make sure to separate portions to make reheating easier!
Can I Make the Glaze Ahead of Time?
Yes, you can mix the mustard glaze in advance! Simply whisk the ingredients together and store them in the fridge for up to a week. Just give it a good stir before using it, as it may separate.