Oven Roasted Corned Beef With Mustard Brown Sugar Glaze Recipe 45

Steps:

• Place corned beef in a large pot and add water until beef is barely covered. Bring to a boil and then simmer on low heat for a couple of hours until it is fork tender but not falling apart. Remove the corned beef and put into a foil-lined shallow roasting pan or oven proof casserole dish, fat side up. Cover with foil and refrigerate until you are ready to proceed. Let the broth cool and skim off any foam and excess fat. Preheat the oven to a low temperature, about 250 to 300°F. Roast the meat covered for about an hour or hour and half. Make a paste of mustard and brown sugar. Raise the temperature to about 375°F, uncover and spread the mustard/brown sugar paste on the top surface of the meat. Sprinkle on the bread crumbs and cook uncovered for about 20 minutes or less. Put the whole potatoes in the broth along with the onion and bring to a boil. When the potatoes are about half way done about 10 minutes or so (firm but not hard as rocks when a fork is stuck into them) toss in the carrots and let them cook for about 10 minutes.Toss in the cabbage, cover the pot and cook for 5 minutes. Shut off the heat and leave covered while you are crisping the corned beef. If it isn't already looking a bit brown and crispy on the crumbs, turn the heat up to 450°F or more for about 5 to 8 minutes.

Steps:

• Rinse off the brisket under running water. Trim off excess fat. Place brisket in large stock pot (or crock pot, if desired) and cover with water. At this point you may use the seasoning packet that came with the corned beef. Bring to a boil, then lower the heat to simmer. Cook for about 3 hours until very tender (skimming fat as necessary). (If using a crock pot, cook on high for about 1 hour, then reduce heat to low and simmer until meat is tender.) Add more water if needed to keep covered. Preheat oven to 325ºF. In a sauce pan, combine the brown sugar and 1/2 cup water. Bring to a simmer over medium-high heat. After about 5 minutes, stir in mustard. Continue simmering another 2 to 3 minutes. Place the brisket on a rack in a roaster. Thinly coat meat with glaze. Put in oven and bake for 30 minutes, reglazing every 10 minutes. Remove from oven and let rest at least 15 minutes. Slice thin to serve.

Steps:

• Rinse off the brisket under running water.
• Trim off excess fat.
• Place in large stock pot and cover with water. AT this point you may use the seasoning packet that came with the corned beef.
• Bring to a boil.
• Lower the heat to simmer.
• Cook about 3 hours until very tender (skimming fat as necessary). Add more water if needed to keep covered.
• CROCK POT DIRECTIONS: If desired, cook corned beef in crock pot until tender. Continue on past this point.
• Preheat oven to 325º.
• In a sauce pan, combine the brown sugar and 1/2 cup water. Bring to a simmer over medium-high heat.
• After about 5 minutes, stir in mustard.
• Continue simmering another 2-3 minutes.
• Place the brisket on a rack in a roaster.
• Thinly coat meat with glaze.
• Put in oven and bake for 30 minutes, reglazing every 10 minutes.
• Remove from oven and let rest at least 15 minutes.
• Slice thin to serve.