It was time for our annual corned beef dinner. As I type that I realize that I do actually make this more than once a year, but I always make it for St Patrick’s Day.
Before starting the blog, I always made my corned beef in the crock pot. Add potatoes and cabbage and just let it go for the day.
Since starting the blog, however, I have been trying out the different recipes for corned beef. Most of them are pretty basic.
This one was a bit different, but only at the end.
The recipe starts out pretty much the same. Boil the beef for several hours.
Pressing the cloves into the brisket give the meat a little extra flavor.
The mustard sauce is where the real difference comes.
It does have a nice mustard flavor. The brown sugar gives it a little sweetness and the glaze effect.
The vinegar gives the sauce a bit of tartness to go with the clove taste.
Baking the beef slowly with the glaze gives it a small crust on the edges. The sauce doesn’t soak into the meat, but you get the flavor on the outside edges.
You could spoon a little sauce over the sliced brisket if you wanted a little more of the sauce flavor.
I liked this variation quite a lot. It was a lovely dinner.
CORNED BEEF WITH MUSTARD SAUCE
8 Pound Corned Beef Brisket
2 Cloves Garlic
4 Bay Leaves
Whole Cloves
1/3 Cup Packed Brown Sugar
1 Tablespoon Prepared Mustard
1/3 Cup Catsup
3 Tablespoons Vinegar
3 Tablespoons Water
Roll and tie corned beef, cover with water and simmer with the garlic and bay leaves for 6 hours. Cool in the liquid. Drain. Stud the far side of the brisket with cloves. Combine remaining ingredients and spread onto beef. Bake in a 275 degree oven for 1 hour, basting occasionally.
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