GLAZED CORNED BEEF
A delicious alternative to simple boiled corned beef. First the beef is simmered, then topped with a brown sugar & Dijon glaze, then warmed in the oven. Would be great for sandwich the next day, but rarely are there leftovers.
1 Corned Beef, Thin-cut
2 bay leaves
8-10 whole black peppercorns
2 Tablespoons prepared Dijon mustard
1/3 cup brown sugar
1 Tablespoon Dijon mustard
1. Rinse the corned beef. Bring to a boil with the bay leaves, peppercorns, and mustard. Reduce heat to that meat just simmers.
2. Cook for 2-3 hours, depending on the thickness of the piece. Should be fork tender. Brisket can remain in the brine until ready to glaze, heat and serve.
3. Remove meat from pot, and slice off excess fat.
4. Combine the brown sugar and Dijon mustard.
PREHEAT OVEN TO 400F°
5. Spread glaze over the beef. Place on foil lined baking sheet (for easier cleanup).
6. Heat in preheated oven for 15-20 minutes.
7. Transfer to cutting board. Thinly slice.