Corned Beef Brisket Recipe - Honey Mustard Glazed Corned Beef - The BEST

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup has a lower glycemic index than honey.

corned beef brisket

🥗Healthier: turkey breast

💰Cheaper: pork shoulder

Turkey breast is leaner, while pork shoulder is often less expensive.

Welcome to the Wolf Pit. Are you tired of eating boiled corn beef and cabbage every St. Patrick's Day?

I'm using a corn beef brisket flat, which is the first cut, and I'm going to heavily season both sides with black pepper. Do not add any salt.

I've placed the peppered corn beef on a raised rack in a glass baking dish.

I'm going to add the packet of pickling spice that comes with the corn beef.

I'm also going to add about a tablespoon of my own pickle and spice for extra flavor.

Now I'm going to add 12 oz of beer. Any kind of beer you have in the house will work. If you don't have beer, use water or apple juice.

I'm going to cover the dish with aluminum foil and place it into a 325°F oven for about 3 hours or until tender.

By tender, I mean when you can easily slide a meat probe in and out of the thickest part of the brisket.

I'm going to make a spicy sweet finishing glaze for the brisket once it's done steaming with spicy brown mustard, light brown sugar, and honey.

Give it a good mix until smooth.

Here's the brisket after steaming in the beer and pickling spice for 3 hours.

Now, I'm going to leave it uncovered and I'm going to increase the temperature of the oven to 375°F.

Apply the glaze to both sides and let it cook for another 30 minutes, basting every 10 minutes.

Here's the brisket after basting both sides every 10 minutes for 30 minutes at 375°F.

Let the brisket cool at least an hour before slicing. Overnight is even better.

When you slice it, you want to slice it against the grain. Otherwise, you're going to have stringy, tough meat.

Let me grab a piece out of here just to show you how tender it is. Just pulls right apart.

I'm going to toast a couple pieces of rye bread and a little butter.

Add a hearty portion of the corn beef into the pan.

If you want to trim off the excess fat, that's fine, but I leave it on there for flavor and moisture.

Add a big pile of sauerkraut and a couple slices of Swiss cheese.

Add a little bit of water. Now, cover the pan until everything's heated through and the cheese is melted.

Place all this goodness on top of our toasted rye bread that I very liberally coated with spicy brown mustard.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens