This Corned Beef with Mustard Glaze is a real treat! The tender meat combined with a tangy, sweet mustard glaze makes for a wonderful meal that everyone will love.
You’ll be amazed at how easy it is to make. Just cook the corned beef, slather on that mustard glaze, and let it caramelize. It’s a family favorite around here!
Key Ingredients & Substitutions
Corned Beef Brisket: This is the star of the dish, packed with flavor from the brining process. If you can’t find corned beef, consider using a brisket that you can brine at home. Just remember, it’s key to use a cut with marbling for tenderness.
Potatoes: Baby potatoes work great here for their creaminess and ease. You can use any potatoes you have on hand, but if you’re looking for a lower-carb option, try using cauliflower rice or rutabaga instead.
Carrots: They add sweetness and color. Substitute with parsnips, which offer a similar texture but with more flavor, or use other root vegetables like sweet potatoes.
Mustard Glaze: I love the combination of Dijon and whole-grain mustard for depth. If whole grain isn’t available, you can use more Dijon or even a spicy brown mustard for a kick. Honey can also be swapped with maple syrup for a different sweetness.
How Can I Ensure My Corned Beef Is Tender and Flavorful?
The key to tender corned beef is low and slow cooking. Whether you’re using a pot or slow cooker, make sure to:
- Rinse the brisket well to reduce saltiness, and add the spice packet for flavor.
- Cover the meat with enough water, bringing it to a boil before reducing the heat to a gentle simmer.
- Cook for about 3 hours, checking to see if it’s fork-tender. If it’s not tender, give it more time!
If you choose to roast the vegetables, mixing them with olive oil or butter and seasoning them will bring out their natural sweetness as they caramelize.
How to Make Corned Beef with Mustard Glaze
Ingredients You’ll Need:
For the Corned Beef:
- 4 to 5 lb corned beef brisket (with spice packet)
- 12 small baby potatoes, halved or whole if small
- 4 large carrots, peeled and halved
- 1 medium head cauliflower, cut into florets
- 1 large onion, sliced into rings
- 2 tbsp olive oil or butter (for roasting vegetables)
- Fresh parsley, chopped (for garnish)
For the Mustard Glaze:
- 1/4 cup Dijon mustard
- 2 tbsp whole grain mustard
- 2 tbsp brown sugar or honey
- 1 tbsp apple cider vinegar
- 1 tsp black pepper
How Much Time Will You Need?
This recipe takes about 3 hours and 45 minutes. You’ll spend about 15 minutes in prep time, followed by 3 hours of cooking the corned beef. Roasting the vegetables and corned beef adds about 30-40 minutes, but it’s pretty hands-off once they are in the oven!
Step-by-Step Instructions:
1. Preparing the Corned Beef:
Start by rinsing the corned beef brisket under cold water. This helps remove any excess salt. Once rinsed, place it in a large pot or slow cooker and add the spice packet that came with the meat.
2. Cooking the Corned Beef:
Pour in enough water to cover the brisket completely. Bring the water to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 3 hours, or until the meat is tender enough to be easily pierced with a fork.
3. Adding the Vegetables:
During the last hour of cooking, add the baby potatoes, halved carrots, cauliflower florets, and sliced onion to the pot with the brisket. This way, they can soak up all the delicious flavors. If you prefer, you can roast the veggies separately for a crispy finish.
4. Prepping for Roasting:
About 15 minutes before the corned beef is done cooking, preheat your oven to 425°F (220°C). This will get your oven nice and hot for roasting!
5. Drying and Glazing the Corned Beef:
Once the brisket is cooked, carefully remove it from the pot and pat it dry with paper towels. Place the brisket on a lined baking sheet or roasting pan. In a small bowl, mix together the mustard glaze ingredients until smooth. Brush this glaze evenly over the top and sides of the brisket.
6. Roasting the Corned Beef:
Now, roast the glazed brisket in the oven for 15-20 minutes. You want the glaze to become caramelized and a bit crispy. Keep an eye on it!
7. Roasting the Vegetables:
If you didn’t cook the veggies with the brisket, toss the potatoes, carrots, cauliflower, and onion in olive oil or butter, along with a little salt. Roast them in the oven for about 25-30 minutes, until they are tender and nicely browned.
8. Finishing Touches:
Remove the corned beef from the oven once it’s done and let it rest for about 10 minutes. This helps the juices redistribute. After resting, slice the brisket against the grain into thin slices.
9. Serving:
Arrange the sliced corned beef on a platter, surrounding it with the roasted vegetables. Drizzle any pan juices or extra mustard glaze over the beef slices and garnish with fresh chopped parsley. Optionally, serve with extra mustard sauce on the side for dipping.
Enjoy your beautifully glazed Corned Beef with Mustard served alongside tender roasted vegetables! It’s a hearty and delicious dish that’s sure to please everyone at the table.
Can I Use a Different Cut of Meat for This Recipe?
While corned beef brisket is traditional for this dish, you can use other cuts like corned beef round or even pork shoulder. Just keep in mind that cooking times may vary, so adjust according to the meat’s tenderness.
What if I Don’t Have All the Vegetables?
No worries! You can substitute with other root vegetables like sweet potatoes or parsnips, or use whatever you have on hand. Broccoli or green beans also work well if you prefer a different flavor profile.
How Do I Store Leftovers?
Store any leftover corned beef and vegetables in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze the sliced corned beef in freezer-safe bags for up to 2 months.
Can I Prepare This Dish in Advance?
Absolutely! You can cook the corned beef a day ahead and then reheat it in the oven before glazing. Just keep in mind that the vegetables are best roasted fresh for optimal texture and flavor. If you do prep them early, you can reheat them quickly in the oven alongside the meat.
