It’s So Easy Anyone Can Make It Corned Beef
Everyone seems to love corned beef, but most people tell me it’s too time consuming to make. I’ve got good news for you! My local butcher taught me this amazing method for making corned beef. I’ve spent years babysitting corned beef on the stovetop. Literally hours of watching it boil, adding cold water and reboiling the meat. This method is so simple and the corned beef comes out soft and delicious. You will be so grateful I shared it with you.
4 – 5 pound corned beef
1 cup water
4 tablespoons Dijon Mustard
¾ cup brown sugar
3 tablespoons balsamic vinegar
Preheat oven to 400 degrees.
Rinse and dry the corned beef. Pour water on the bottom of a large roasting pan. Place corned beef in pan. Lather meat with mustard and then top with brown sugar. Drizzle balsamic vinegar on top of sugar.
Cover with heavy-duty aluminum foil. Bake it for 3 hours. Let the meat cool in the refrigerator. Slice it when its cold. I serve it warm, room temperature and cold in sandwiches and I always serve it with Honey Mustard Dipping Sauce, I’ll include that recipe in the post below. How easy was that? I bet you’ll be making a lot of corned beef now too.
Honey Mustard Sauce
Makes 1 ¼ cups
1/2 cup honey
1/4 cup Dijon mustard
¼ cup whole grain mustard
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
¼ teaspoon kosher salt
1/8 teaspoon black pepper
Combine all ingredients in a small bowl; whisk until smooth. Store in an airtight container in refrigerator up to 1 week.
I have a question. Can this method be used with a plain brisket as well to make a corned beef or just a corned beef that comes pickled?
I have not tried this method with brisket which is a little less fatty than corned beef. I prefer to slow braise brisket. Try it though and maybe use wine instead of water and let me know how it comes out.
Hi–This looks so good & perfect for a summer Shabbos lunch. If I want to serve fewer people, will it work with a smaller piece of meat? Or maybe I could freeze half after it’s prepared? Thanks.
Can you do it without the mustard for Pesach? Thanks,
Yes of course!