If I had to choose one food to eat for the rest of my life, I would have a hard time choosing between fried chicken and pretzels, but if I had to choose my favorite meal of all time, it would definitely be corned beef. This recipe, if you can call it that, was the one thing I would always ask my mom to make for my birthday. It didn’t matter to me that my birthday fell in December, a month which finding corned beef brisket in a market was highly improbable. I totally understand now how unlikely the chances are, but I still continue to look in the meat department throughout the year, hoping and wishing that I’ll get lucky and find the rare brisket, that’s just waiting for me to come along and purchase it. Even B.O.B. Bob gets excited about corned beef; I think I may have turned him into a corned beef snob, he won’t even order it in a restaurant, because he says it’s never as good as mine. He’s not big on the traditional white cream sauce that it is often served with, which I just happen to love. As far as I’m concerned, you could smother corned beef in chocolate sauce, and I’d still come back for seconds.
Ingredients:
- 1 3-4 Pound Corned Beef Brisket
- 1/4 Cup Dijon Mustard
- 1/2 Cup Light Brown Sugar, Packed
- 2 Teaspoons Horseradish
Directions:
- Place corned beef brisket in a large crock-pot, fat side facing down.
- Cover completely with water by two inches.
- Cook on low for 8 hours.
- Preheat oven to 425 degrees.
- Cover a large baking sheet with tin foil.
- Remove brisket from crock-pot, allowing all excess water to drain back into the crock-pot.
- Place corned beef on the foil covered baking sheet, fat side facing up.
- Gently skim the layer of fat off of the corned beef using a spatula; discard fat.
- Mix mustard, brown sugar, and horseradish in a small bowl.
- Smear the mustard mixture on top of the corned beef.
- Bake in oven for 5 to 10 minutes; or until the mixture begins to bubble.
- Remove from oven and let rest for 5 to 10 minutes.
Suggestions:
- Most corned beef briskets come with a seasoning packet, which I usually discard. I personally don’t care for the blend of seasonings, but feel free to use the packet if you prefer.
- Slice the corned beef brisket against the grain.
- Always buy a flat cut over a point cut of corned beef if it’s available; it will have less fat.
Improvements:
- Add several whole cloves of garlic in the crock-pot with the corned beef.
- Add a teaspoon of peppercorns to the crock-pot.
Ingredients:
- 1 3-4 Pound Corned Beef Brisket
- 1/4 Cup Dijon Mustard
- 1/2 Cup Light Brown Sugar, Packed
- 2 Teaspoons Horseradish
Directions:
- Place corned beef brisket in a large crock-pot, fat side facing down.
- Cover completely with water by two inches.
- Cook on low for 8 hours.
- Preheat oven to 425 degrees.
- Cover a large baking sheet with tin foil.
- Remove brisket from crock-pot, allowing all excess water to drain back into the crock-pot.
- Place corned beef on the foil covered baking sheet, fat side facing up.
- Gently skim the layer of fat off of the corned beef using a spatula; discard fat.
- Mix mustard, brown sugar, and horseradish in a small bowl.
- Smear the mustard mixture on top of the corned beef.
- Bake in oven for 5 to 10 minutes; or until the mixture begins to bubble.
- Remove from oven and let rest for 5 to 10 minutes.
ORIGINALLY POSTED 03/11/2014
