I came across this recipe last year when my mom passed it along to me. I’ve only known to make Corned Beef in a Crock Pot slow cooker. But with this recipe the meat is cooked in a dutch oven, then broiled and the honey mustard glaze makes it so much more delectable. It’s become a Saint Patty’s Day tradition in my home. Recipe Serves 6 people. – THE WIFE
Ingredients:
- 1 (3 pound) boneless corned beef brisket
- 1/4 cup honey
- 1 tablespoon Dijon-style mustard
Directions:
- Preheat oven to 350 degrees F. Place corned beef brisket and 2 cups water in Dutch oven and bring just to a simmer on the stovetop over medium-high heat; do not boil. Cover tightly and cook in oven 2 1/2 to 3 1/2 hours or until fork-tender.
- Remove brisket from water; trim fat. Place on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Combine honey and 1 tablespoon mustard. Brush top of brisket with 1/2 of glaze; broil 3 minutes. Brush with remaining glaze; broil 2 minutes or until glazed.
- Carve brisket diagonally across the grain. Serve with cabbage and potatoes. -Safeway.Com
