This corned beef is fun to make and super tasty! It gets a sweet and tangy mustard glaze that adds a nice zing to every bite. Perfect for a family meal or a special occasion!
I love how the glaze makes the beef shine and brings out its flavor. Serve it with some veggies or on a sandwich—it’s hard to go wrong with this dish! Yum! 😋
Key Ingredients & Substitutions
Corned Beef Brisket: This is the star of the dish. A 4 to 5 lbs brisket works well, but if you can’t find corned beef, consider using another cut of beef like a chuck roast—though the flavor will differ.
Mustards: Whole grain and Dijon mustard create the glaze’s depth. If you’re out of Dijon, yellow mustard can work, or you can substitute with a spicy brown mustard for a bit of a kick.
Baby Potatoes: I love using small baby potatoes as they roast nicely and keep their shape. You can easily swap these for other potatoes like Yukon Gold or red potatoes, just cut them into larger chunks if they’re bigger.
Beef Broth: This adds rich flavor, but if you’re avoiding beef, vegetable broth is a fine alternative. If you want a slightly sweeter touch, consider using apple juice instead!
How Do I Make Sure My Corned Beef Is Tender?
Tender corned beef is all about slow cooking. Start by rinsing the brisket to reduce excess salt. Cook it low and slow—either on the stovetop or in a slow cooker. Here’s a quick guide:
- For stovetop, bring to a boil, then reduce to low for about 3 hours.
- If using a slow cooker, set it to low for 8 hours. Either way, make sure the meat is mostly submerged in the liquid.
Don’t rush it! Low heat helps break down the tough muscle fibers, resulting in a deliciously tender brisket.
How to Make Corned Beef With Mustard Glaze
Ingredients You’ll Need:
For the Corned Beef:
- 4 to 5 lbs corned beef brisket (with spice packet)
- 1 large onion, sliced
- 6 cloves garlic, minced
- 3 cups beef broth or water
For the Mustard Glaze:
- 2 tbsp whole grain mustard
- 2 tbsp Dijon mustard
- 1 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tsp ground black pepper
- 1/2 tsp crushed red pepper flakes (optional)
- 1 tbsp fresh parsley, chopped (plus extra for garnish)
For the Roasted Potatoes and Onions:
- 1 lb small baby potatoes, halved
- 1 cup onions, sautéed or roasted
- Salt and pepper to taste
- Butter or oil for cooking potatoes and onions
How Much Time Will You Need?
This delicious dish will take about 3 hours of cooking time on the stovetop or 8 hours in a slow cooker, plus an additional 30 to 40 minutes for roasting the glazed brisket in the oven. Make sure to set aside about 10 minutes for resting the meat before slicing. In total, you’ll be enjoying this mouthwatering meal in a little over 4 hours, including preparation time!
Step-by-Step Instructions:
1. Prepare the Corned Beef:
Start by rinsing the corned beef brisket under cold water to wash off excess salt. Place it in a large pot or slow cooker. Add in the sliced onion, minced garlic, and beef broth or water, ensuring the brisket is mostly submerged in the liquid.
2. Cooking the Beef:
If you’re using a stovetop, bring the liquid to a boil, then reduce the heat to low, cover, and let it simmer for about 3 hours or until the meat is tender. If you’re using a slow cooker, set it on low and cook for 8 hours, allowing the flavors to meld beautifully.
3. Preheat the Oven:
About 1 hour before the beef is done, preheat your oven to 375°F (190°C) so it’s ready for roasting.
4. Make the Mustard Glaze:
Once the brisket is cooked, carefully remove it from the cooking liquid and place it on a roasting pan. In a small bowl, mix the whole grain mustard, Dijon mustard, brown sugar, apple cider vinegar, black pepper, red pepper flakes (if using), and chopped parsley to create a delicious glaze.
5. Roast the Beef:
Generously brush the glaze over the top of the brisket. Then, roast it in the preheated oven for about 30 to 40 minutes. Don’t forget to baste it halfway through, so it gets that beautiful caramelized finish!
6. Cooking the Potatoes and Onions:
While the brisket is roasting, take the time to sauté or roast the baby potatoes and onions in some butter or oil until they’re golden and tender. Season them with a little salt and pepper to your taste.
7. Finishing Touches:
After the brisket is done roasting, let it rest for about 10 minutes. This helps the juices settle. Then, using a sharp knife, slice the corned beef against the grain into thick slices.
8. Serve and Enjoy:
Serve the sliced corned beef over a bed of the roasted potatoes and onions, and don’t forget to garnish with some fresh parsley. For an extra treat, you can drizzle any remaining mustard glaze or the cooking broth over the top!
Enjoy your delicious corned beef with mustard glaze, a dish that’s sure to impress!
Can I Use a Different Cut of Meat?
Yes, if you can’t find a corned beef brisket, you can use a chuck roast. However, the flavor will be different, and you might need to adjust the cooking time based on the cut’s thickness.
How Do I Store Leftovers?
Store any leftover corned beef, potatoes, and onions in an airtight container in the fridge for up to 3 days. Make sure to keep the components separate to maintain their textures.
Can I Freeze Corned Beef?
Absolutely! You can freeze cooked corned beef for up to 3 months. Slice it first, then wrap it tightly in plastic wrap or aluminum foil before placing it in a freezer-safe bag. Thaw overnight in the fridge when you’re ready to enjoy it again.
What’s the Best Way to Reheat Corned Beef?
The best way to reheat corned beef is gently on the stovetop or in the oven. Wrap it in foil and reheat in a 300°F (150°C) oven until warmed through to preserve moisture. You can also add a splash of broth to keep it juicy!