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

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