Dijon-glazed Corned Beef RecipeOrigin: Ireland Period: Traditional |
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Traditional corned beef is a bef cut that has been preserved in brine, almost like a ham. This method of cooking corned beef treats it exactly like a ham and gives it a mustard and orange juice glaze. Ingredients:
1.2kg Corned beef brisket 
Dijon-glazed Corned Beef Preparation:Method:Place the beef in a large flame-proof casserole or Dutch oven, cover with water then bring to a gentle simmer. Cover the pan and cook for about 3 hours, or until the meat is tender. For the glaze, combine the honey, orange juice and mustard in a small bowl and whisk to mix then set aside. When the meat is ready remove from the cooking liquid and trim off any surface fat. Place the the meat on a grilling (broiler) rack. Heat your grill (broiler) then brush the meat with the glaze then place so under the grill so that the meat is about 8cm from the heat source. Grill for about 3 minutes, or until the glaze begins to caramelize. Remove from the heat, carve the brisket diagonally across he grain and serve. |
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