New York Mustard Glazed Corned Beef
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Submitted by John J. Griffin, CEC, CEPC
From the Chef
“The best corned beef to use for this item is Supertrim 20% pump corned beef. There is less fat, but enough to produce good flavor, and just enough water added to make it juicy and tender. It takes a long time to cook, and it should be trimmed after it is well cooled. The mustard glaze makes for a great hot dish, or outstanding sandwiches”
12 pounds Raw Corned Beef
1 pound Onions, peeled and quartered
2 oz Large cloves garlic, smashed
4 each Whole cloves
2 each Bay leaves
Salt and Pepper
6 oz Dark corn syrup
6 oz Dijon mustard
6 pounds Potato Salad
2 pounds Fresh Tomatoes
2 loaves New York Rye Bread
Rinse the corned beef and place it in a large heavy pot or a rondeau along with the onions, garlic, cloves, bay leaves, and salt and pepper. Add cold water to cover. Bring to a boil, reduce the heat, and simmer, covered, until the beef is tender, about 4 hours.
Remove corned beef from cooking liquid, cool and then refrigerate, well wrapped, overnight. The next day, combine the corn syrup and mustard in a small saucepan. Simmer gently, stirring occasionally, for about 8 minutes.
Position a rack in the oven 5 inches from the broiler. Preheat the broiler. Trim excess fat from the meat, place the corned beef in a broiler pan, and brush some of the mustard glaze on it.
Broil in the oven for 10 minutes, while brushing more glaze on it every few minutes. Watch to make sure it doesn't burn or overcook.
Serve the brisket at room temperature, with some potato salad, and sliced tomatoes. Add some good rye bread for a great luncheon item
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