Cook 'N' Tell Cooking School

Cookin' up fun since '91


Welcome to the home of Cook 'N' Tell, the longest running cooking school in Monmouth County and in central New Jersey -- the best place for both adults and kids to learn how to cook through adult cooking classes and children's cooking classes as well as cooking parties.  All adult and kids cooking parties are individually designed as are the private cooking classes.

Learn and taste a variety of cuisines in the intimate and friendly way that only Cook 'N' Tell Cooking School offers. Spend quality time in the relaxing environment next to other culinary explorers in a unique kitchen in Colts Neck, New Jersey. Located in Monmouth County in Central New Jersey, it's a charming community that still has many produce and horse farms. The relaxed home kitchen/classroom environment lends itself to classes that are more festive than formal.

Private cooking classes, such as Corporate Team Building classes, children's birthday parties, children's parties for scout troops, adult birthday parties and 'couples cooking' parties are all available.




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.


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.

Printer-friendly Recipe

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