Mustard Glazed Corned Beef

“Nothing beats a fresh lean corned beef brisket that has been cooked long and slow to create a juicy, tender spiced meat, with a lovely glaze...mummmmm This dish is best when prepared two days before eating.”
4hrs 45mins

Ingredients Nutrition


  1. Day 1- Marinate Marinate the brisket in an 8 quart pot with cold water, (cover beef completely),onions, bay leaves, salt, peppercorns, garlic and cloves (overnight).
  2. Day 2- Cook brisket, bring pot with brisket mixture to a roaring boil.
  3. Reduce heat to medium-low, cover and simmer for 4 hours.
  4. Remove corned beef from liquid.
  5. Discard cooking liquid.
  6. Let the beef cool, wrap in aluminium foil and chill overnight.
  7. Day 3- Prepare glaze In a small pan, combine corn syrup and mustard.
  8. Place over medium high heat and bring to a boil.
  9. With wooden spoon stir constantly.
  10. Remove from heat and cool.
  11. Remove beef from fridge and unwrap.
  12. Trim and discard excess fat.
  13. Place beef on broiler pan.
  14. Brush beef all over with glaze.
  15. Place under broiler 5- 6" from heat.
  16. Broil beef 10 minutes, keep brushing on any extra glaze.
  17. Cool, cover and refrigerate until ready to serve.
  18. Slice thin.

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