Baked Corned Beef With Sweet Honey Mustard Sauce Recipes

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SWEET & SASSY CORNED BEEF BRISKET

This corned beef is sweet and sassy... just like us! We loved this delectable sauce. It's creamy with a sweet and sour taste (reminds us of a honey mustard sauce). The corned beef almost tastes like roast beef when drizzled with the sauce. Any leftovers will make a delicious sandwich.

Provided by Jennifer Jones

Categories     Other Main Dishes

Time 15m

Number Of Ingredients 9



Sweet & Sassy Corned Beef Brisket image

Steps:

  • 1. Preheat oven to 375 degrees. Rinse brisket in cold water. If you have a roasting pan with a rack, fill the bottom with water, and place the brisket on the rack above the water. If you don't have a roasting rack/pan, you can make one. Pour water at least half-way up in a baking dish. Place a cake cooling rack on top of the baking dish with the brisket on this rack. If you don't have a cooling rack, place the brisket on the top rack of the oven set in the middle with the lower rack just below it with the water-filled baking dish. The water acts as a steam bake for the brisket ensuring optimal juiciness. I like to place the brisket fat side up for the first half of cooking to allow for the fat to render down into the meat some.
  • 2. Place the brisket in the oven to cook. Your complete cooking time will depend on the weight of your brisket, so cooking times are approximate (about 1 hour per pound).
  • 3. Mix the remaining ingredients in a medium saucepan and heat on low on the stove. Keep it on the stove throughout the time the brisket cooks. I know it seems like a lot of sauce, but it will get used.
  • 4. Every 20 to 30 minutes of cooking, spoon some of the sauce over the brisket.
  • 5. Half-way through your cook time, flip the brisket over.
  • 6. Spoon sauce over the top allowing it to run down the sides.
  • 7. Place the brisket back into the oven.
  • 8. Place sauce back on the stovetop on a low setting. The sauce will thicken as it cooks.
  • 9. Once your meat is cook through, allow it to rest for about 15 minutes before cutting as this will allow the juices to set.
  • 10. Slice thin for best tenderness. Pour the remaining sauce over the meat and serve.

1 pkg corned beef brisket, uncooked
1/2 c yellow prepared mustard
1/2 c deli-style mustard
1/3 c mayonaisse
1/2 c honey
1/2 c brown sugar, packed
1/4 c butter
1/4 c apple cider vinegar
2 Tbsp pickling spice

SPICE-RUBBED CORNED BEEF WITH MUSTARD-HONEY-HORSERADISH SAUCE

Provided by Bobby Flay | Bio & Top Recipes

Time 3h50m

Yield 6 to 8 servings

Number Of Ingredients 15



Spice-Rubbed Corned Beef with Mustard-Honey-Horseradish Sauce image

Steps:

  • Put the corned beef in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then cover, reduce the heat to medium low and simmer until tender, 2 1/2 to 3 hours, adding more water if needed to keep the beef submerged. Remove from the water and let cool 30 minutes, then cut into 1-inch-thick slices.
  • Meanwhile, make the spice rub: Whisk the chile powder, paprika, oregano, coriander, mustard powder, cumin, chile de arbol and 1 teaspoon each salt and pepper. Set aside.
  • Make the sauce: Whisk the dijon and whole-grain mustards, the honey and horseradish in a bowl; season with salt and pepper. Let the sauce sit at room temperature at least 30 minutes to allow the flavors to meld.
  • Spread the spice rub on a plate. Dredge one side of each slice of beef in the rub and tap off the excess. Heat a few tablespoons canola oil in a large nonstick saute pan until it begins to shimmer. A few slices at a time, add the beef, rub-side down, and cook until a golden-brown crust has formed, about 2 minutes. Flip the slices and continue cooking another minute or two, adding more oil as needed. Serve with cabbage and the sauce.

1 3-pound corned beef brisket (spice packet discarded)
3 tablespoons ancho chile powder
2 tablespoons Spanish paprika
1 tablespoon ground dried oregano
1 tablespoon ground coriander
1 tablespoon mustard powder
1 teaspoon ground cumin
1 teaspoon ground chile de arbol
Kosher salt and freshly ground pepper
Canola oil
For the sauce:
1/2 cup dijon mustard
1/2 cup whole-grain mustard
1/2 cup clover honey
1/4 cup prepared horseradish, drained

BAKED CORNED BEEF WITH SWEET HONEY MUSTARD SAUCE

Categories     Beef

Number Of Ingredients 8



BAKED CORNED BEEF WITH SWEET HONEY MUSTARD SAUCE image

Steps:

  • Mix mustard and horseradish together and spread over meat. Open small seasoning packet that the meat comes with that has peppercorns and spices in it. Sprinkle over meat, along with some cracked pepper. Place in baking dish or roasting pan and add water or broth. Cover with foil. Bake at 325 for 45 minutes a pound. Remove and slice meat. Roast can also be put in a baking bag with a tablespoon of flour. Cut slits in the bag for ventilation. Tie bag up with enclosed zip tie.

3-4 pounds of corned beef
1 Tablespoon of honey mustard or you favorite Dijon mustard
1 Tablespoon of horseradish
1 Cup of Water or Beef Broth
Cracked pepper
Mix mustard and horseradish together and spread over meat. Open small seasoning packet that the meat comes with that has peppercorns and spices in it. Sprinkle over meat, along with some cracked pepper. Place in baking dish or roasting pan and add water or broth. Cover with foil.
Bake at 325 for 45 minutes a pound. Remove and slice meat.
Roast can also be put in a baking bag with a tablespoon of flour. Cut slits in the bag for ventilation. Tie bag up with enclosed zip tie.

MUSTARD SAUCE FOR CORNED BEEF

Tangy mustard sauce that makes the corned beef meal. I got this recipe from my mom. Serve with corned beef and cabbage--the perfect St. Patrick's Day meal!

Provided by Anna Murray

Categories     Side Dish     Sauces and Condiments Recipes

Time 15m

Yield 8

Number Of Ingredients 8



Mustard Sauce for Corned Beef image

Steps:

  • Melt butter in a saucepan over low heat; remove from heat.
  • Whisk egg, brown sugar, white sugar, mustard, salt, and pepper together in a small bowl. Whisk in vinegar. Stir mixture into the melted butter.
  • Stir sauce over medium heat until boiling. Reduce heat and simmer for 3 minutes longer.

Nutrition Facts : Calories 97.1 calories, Carbohydrate 15.9 g, Cholesterol 29 mg, Fat 3.1 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 1.6 g, Sodium 189.1 mg, Sugar 15.3 g

1 ½ tablespoons salted butter
1 large egg
⅓ cup brown sugar
¼ cup white sugar
¼ cup prepared yellow mustard
¼ teaspoon salt
⅛ teaspoon ground black pepper
¾ cup cider vinegar

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