Braised Corned Beef in a Mustard-Molasses Glaze
By: Kitch Coquette
See the rest of Kitch’s holiday meal in our Winter 2012 Best of Pin Curl print issue, available here.
What you need:
1 packaged corned beef with spice packet included
2 tbsp mustard (you can use any type, but I prefer a brown deli mustard)
2 tbsp red wine vinegar
1/4 cup molasses
What you do:
Preheat oven 225-250 degrees F.
1. Place corned beef on top of a large sheet of aluminum foil (large enough to close tightly around the corned beef).
2. Empty spice packet on top of the corned beef. Seal the aluminum foil around the beef, and place inside a baking dish.
3. Cook in oven 8-10 hours. (If lower temperature, cook for longer period of time).
4. Towards the end of the cooking time, prepare the glaze by whisking together the remaining ingredients listed above.
5. At the end of the 8-10 hours, pull the meat out of the oven, open the aluminum foil from the top, and drain off all of the liquid.
6. Put the beef, which is now nestled in the opened aluminum foil package back into the baking dish. Set the oven to 400 degrees, and baste the entire cut of beef with some of the glaze until fully covered (don’t use all of the glaze because you will baste several times).
7. Cook at 400 degrees for 5 minutes, then baste again before cooking for another 5 minutes (and repeat). The idea is that you want to caramelize the glaze so that it becomes a sticky crust around the beef. Basically, you will be pulling the beef out of the oven and glazing every 5 minutes for 20 minutes.
9. Take the corned beef out of the oven and let rest on the counter for 10-15 minutes (loosely tenting the aluminum foil around the meat).
Slice meat against the grain (don’t skip this step! It must be against the grain!) and carefully transfer meat to a serving dish.
Voila! A great holiday meal for your hungry family.