Mustard glazed corned beef brisket
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Corned Beef Brisket 4 - 5 lb | |
| 8 | Whole Black Peppercorns | |
| 2 | Bay Leaves | |
| ½ | cup | Dijon Mustard |
| 1 | teaspoon | Dry Mustard |
| ½ | cup | Honey |
| ⅓ | cup | Sherry Wine Vinegar |
| ⅓ | cup | Light Brown Sugar |
| 1 | teaspoon | Sesame Oil |
Directions
Place brisket in a large pot. Add enough water to cover. Cover pot and refrigerate brisket at least 6 hours or overnight.
Drain brisket. Add water to cover, peppercorns, and bay leaves. Bring to a boil. Reduce heat, cover and simmer until tender, about 3½ hours. Drain brisket. Cool, cover and chill overnight.
Transfer brisket to a heavy shallow roasting pan, fat side up. Bring brisket to room temperature. Preheat oven to 350 degrees. Whisk mustards in a heavy small saucepan. Stir in the remaining ingredients. Simmer 5 minutes, stirring constantly. Spread glaze evenly over top of brisket. Bake until heated through, about 45 minutes.
Recipe by: Bon Appetit
Posted to TNT Recipes Digest by Lynn Nelson <lynnn@...> on Feb 21, 1998