This corned beef shines with a tasty mustard glaze that brings out its flavors! It’s easy to make and perfect for any gathering.
I love how the sweet and tangy glaze makes the meat extra special! It pairs well with mashed potatoes or steamed veggies—yum! 🥔🥦
Key Ingredients & Substitutions
Corned Beef Brisket: This is the star of the dish! Look for a good quality brisket weighing between 3 to 4 lbs. If you can’t find it, you could try using a beef round roast, but the flavor will differ somewhat.
Mustard Glaze: Dijon mustard adds a tangy twist, but if that’s not your preference, you can use yellow mustard instead. I love a bit of honey mustard as well for a touch of sweetness.
Potatoes: Baby potatoes are great for their tender bite. If you prefer, regular potatoes cut into chunks work just as well. You could also use sweet potatoes for a different flavor profile.
Cabbage: Green cabbage keeps its shape nicely while cooking. If you want to change it up, savoy cabbage or even brussels sprouts can add a new flair to the dish.
Sauerkraut: This is optional, but it pairs nicely! If you’re not keen on it, try a side of pickles or a tangy slaw for a similar vinegary zing.
How Do I Get My Corned Beef Tender?
The key to tender corned beef lies in the simmering process. Here’s how to do it right:
- Start by rinsing the corned beef under cold water to wash away excess salt.
- Add all the liquids, spices, garlic, and onion, making sure the meat is submerged in the liquid.
- Bring it to a boil, then turn the heat down low. Cover tightly and simmer for 2 ½ to 3 hours. Patience is key here!
Check for doneness by piercing with a fork; it should be tender and easy to slice. Low and slow is your friend for achieving that perfect melting texture.
How to Make Corned Beef With Mustard Glaze
Ingredients You’ll Need:
Main Dish:
- 3 to 4 lbs corned beef brisket, with spice packet
- 4 cups water
- 1 cup beef broth
- 2 cloves garlic, peeled and smashed
- 1 large onion, sliced
- 2 bay leaves
- 1 tsp black peppercorns
- 1 lb baby potatoes, halved or whole if small
- 1 small head of cabbage, cut into wedges
- 1 cup sauerkraut (optional)
- Fresh parsley, chopped (for garnish)
For the Mustard Glaze:
- 1/4 cup Dijon mustard
- 2 tbsp brown sugar
- 1 tbsp whole-grain mustard
- 1 tbsp apple cider vinegar
- 1 tsp Worcestershire sauce
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and around 3 hours of cooking. You’ll need approximately 2 ½ to 3 hours for the corned beef to simmer until tender, and an extra 5–7 minutes for broiling with the glaze. Overall, you’ll have a delicious meal ready in about 3 hours and 15 minutes!
Step-by-Step Instructions:
1. Prepare the Corned Beef:
Start by rinsing the corned beef brisket under cold water to wash away any excess salt. Place it in a large pot or Dutch oven to get ready for cooking.
2. Add Cooking Liquids and Spices:
Now, add the spice packet that comes with the brisket. If you’re using your own spices, add the bay leaves and black peppercorns. Then toss in the smashed garlic, sliced onion, water, and beef broth. Make sure the liquid covers the meat.
3. Simmer the Corned Beef:
Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 2 ½ to 3 hours. You know it’s done when the meat is tender and easily pierced with a fork.
4. Cook the Potatoes and Cabbage:
During the last 30 to 40 minutes of cooking, add the baby potatoes and cabbage wedges to the pot. This will allow them to cook through while still holding their shape.
5. Optional Sauerkraut:
If you’d like to add sauerkraut for a tangy flavor, stir it in around the last 15 minutes of cooking to heat it through.
6. Prepare the Mustard Glaze:
While the corned beef is finishing up, grab a small bowl and whisk together the Dijon mustard, brown sugar, whole-grain mustard, apple cider vinegar, and Worcestershire sauce. Mix until it’s smooth and well combined.
7. Glaze and Broil:
Once the corned beef is done cooking, remove it from the pot and place it on a baking sheet. Generously brush the top with the mustard glaze. Pop it under the broiler (on high heat) for 5–7 minutes, or until the glaze bubbles and caramelizes.
8. Slice and Serve:
After broiling, let the corned beef rest for 5–10 minutes. Then, slice it against the grain into thick slices. Arrange the sliced beef on a platter alongside the cooked potatoes and cabbage.
9. Garnish:
For a pop of color and freshness, sprinkle some chopped parsley over the entire dish.
10. Serve:
Enjoy your delicious corned beef served with the mustard glaze on the side or drizzled over the top. It pairs wonderfully with boiled or roasted potatoes and steamed cabbage!
Can I Use a Different Cut of Beef?
Yes! While corned beef brisket is traditional, you can use a beef round roast as a substitute. Just note that it might not be as tender or flavorful as brisket due to the difference in fat content.
What If I Don’t Have Beef Broth?
If you don’t have beef broth on hand, feel free to replace it with more water or chicken broth. The flavor will be slightly different, but your dish will still be delicious!
Can I Make This Dish in a Slow Cooker?
Absolutely! To make corned beef in a slow cooker, simply place the rinsed brisket with the spices and cooking liquids in the slow cooker. Cook on low for about 8 hours or until tender. You can add the potatoes and cabbage during the last 2 hours of cooking.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can reheat it in the microwave or on the stovetop, adding a splash of broth or water to keep it moist.
