Brown Sugar-Dijon Crusted Corned Beef

St. Paddy’s Day Dinner! We seldom eat corned beef, but when we do, we always turn to this family recipe! It’s our favorite and it’s perfect for Leprechaun Day.☘️ The brown sugar-Dijon crust reminds us of Honey Baked Ham with the sweet and crispy edges, and it’s a great complement to the saltiness of the corned beef. We serve it over a bed of blanched green cabbage (blanched to bring out the bright green color) dressed in a champagne vinaigrette. Serve it with brown sugar-dill braised carrots (see our previous post), and roasted potatoes, and dinner is set for your celebration!

In order to brighten up the green cabbage, simply blanch it in boiling water for less than a minute. Then drop it in an ice water bath to stop the cooking. We served champagne vinaigrette over the cabbage, which was a great complement to the Brown Sugar-Dijon Crusted Corned Beef. 

Brown Sugar-Dijon Crusted Corned Beef

Servings 5
Prep Time 20 mins
Cook Time 3 hrs 30 mins

Ingredients

  • 1 4- pound corned beef brisket
  • ½ cup Dijon mustard
  • ½ cup brown sugar
  • 1 teaspoon soy sauce

Blanched Cabbage

  • 1/2 head green cabbage cut into wide strips
  • 1 recipe Champagne Vinaigrette recipe below

Champagne Vinaigrette

  • Mix in a container and shake well:
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon lemon pepper
  • 1/8 teaspoon white pepper
  • 2 tablespoons champagne vinegar
  • 2 tablespoons white wine vinegar
  • 6 tablespoons extra-virgin olive oil

Instructions

Brisket

  • Remove brisket from plastic wrap and rinse well to remove brine.
    Place in a large pot along with any spice packet that may have come with the brisket, and cover with water.
    Bring to a boil. Reduce heat to medium-low and simmer for three hours or until tender in the center. You should be able to easily stick a fork into the center.
    Remove the brisket from the liquid and set it aside.
    Once cooled, trim any excess fat from brisket.

Crust Mixture

  • Prepare a roasting pan with PAM.
    Place brisket in roasting pan.
    Mix Dijon mustard, brown sugar, and soy sauce and spread over the entire brisket – the top and all sides.
    Bake at 350 F for 30 minutes or until crusty and browned on the outside.
    Slice across the grain into ½ inch thick slices.
    Serve with champagne vinaigrette cabbage, roasted potatoes, and Brown Sugar-Dill Braised Carrots.

Blanched Cabbage

  • Heat a pot of water to boiling.
    Drop sliced cabbage into the boiling water and boil for 30 seconds to 1 minute, just to bring out the brighter green color.
    Immediately remove the cabbage from the pot with a slotted spoon and drop it into a bowl of icy cold water to stop the cooking process.
    Once cooled remove from water into a colander and drain for at least 30 minutes.
  • Toss cabbage with champagne vinaigrette and serve as a bed under the sliced corned beef.
Coat the boiled brisket with the brown sugar-Dijon coating. For extra crunch and sweetness, pack a little extra brown sugar over the mustard mixture.
The Brown Sugar-Dijon crusted corned beef develops a crispy crust during the baking process.

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