|sliced up honey mustard glazed corned beef|
|honey mustard glaze + a lot of fresh cracked pepper|
|it doesn't get much better than that, y'all|
|see the tangy honey mustard drizzle-- perfection.|
For the Honey Mustard Glaze:
2T Honey Mustard2T Extremely Grainy Mustard
1T Dijon Mustard + 1T Mayo
3-4T Light Brown Sugar (depending on how sweet you like, but you will need some on top)
Pinch of Salt + Fresh Cracked Pepper (the more… the better)
A Sprinkling of Ground Cloves or Freshly Grated Nutmeg
¼C Reserved Cooking Water (that you used to boil the corned beef)
For the Corned Beef:1 4lb Already Prepared Corned Beef
Included Spice Packet + 2T Mulling Spices
Water, For Boiling (enough to cover the beef)
Directions:1. To Make the Honey Mustard Glaze: Whisk together the honey mustard, grainy mustard, Dijon Mustard, Mayo, and Brown Sugar… along with a pinch of salt & pepper. Set it aside while you boil your corned beef.
2. Prepping the Corned Beef: Bring a big pot of water to a boil and add the included spice packet, as well as the mulling spices. Let it boil for about 2-3 minutes, and then gently place the corned beef into the hot water. Reduce the heat to a simmer and cook for about 45-50 minutes per pound. I cooked mine for roughly three hours before removing it and glazing it (keep in mind that if the meat is fork tender, then it is done and no longer needs to be boiled). Once it is done boiling, remove the corned beef to a paper towel lined plate and dry it off as best as you can, if there is any excess moisture it can cause the glaze to slip off instead of caramelize.
3. Broiling the Beef: Preheat the oven to 400 degrees and line a pan with a Silpat. Place the dried-off corned beef onto the pan and liberally spoon half of the honey mustard mixture all over the top of the cut of meat. You can also use a pastry brush to help you get spaces that the spoon won’t reach. Lightly sprinkle the top with some more brown sugar and ground cloves, and a little bit of salt before covering the entire thing with a decent layer of fresh cracked pepper (we love a lot of pepper, especially when it comes to this cut of meat, so you can do as little or as much as you want). Now that is has been completely glazed, place it into the oven and cook for another 20-30 minutes or until the honey mustard adheres to the beef and becomes somewhat sticky.
4. During that time, pour in about 1 ladle of the corned beef boiling liquid into your remaining honey mustard. This will thin the mixture out quite a bit, but you are going to drizzle it all over the sliced beef once it is done cooking. This means it will be extra flavorful & extremely moist, but not covered in globs of sauce.
5. Serving the Corned Beef: Remove the glazed corned beef from the oven and let it rest for about 10 minutes. Now, I know many of you do not have a crème brulee torch, but this is the perfect utensil to brown the outer area of the corned beef, so that the glaze is perfectly browned and not burnt (you can use your broiler, but you will risk burning it if you don’t keep an eye out for it). After resting, thinly slice the glazed corned beef and drizzle with the remaining half of your thinned-out honey mustard, all over every slice. Serve with some cabbage and potatoes!!