Corned Beef with Brown Sugar Dijon Glaze & Peppercorn Crust
Corned beef brisket, oven braised and then baked again with a Dijon-brown sugar, peppercorn crust. It’s deliciously salty, spicy, and sweet at the same time!
Equipment
- 1 Large Dutch Oven (or roasting pan)
Ingredients
- 4 pounds corned beef brisket
- ½ cup Dijon mustard
- ½ cup brown sugar
- 1 teaspoon soy sauce
- 3 tsp. Peppercorn Perfection (available in our online store:)
Blanched Cabbage
- 1/2 head green cabbage cut into wide strips
- 1 recipe Champagne Vinaigrette recipe below
Champagne Vinaigrette - blend all together:
- 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
- Preheat oven to 300 ℉. Remove brisket from plastic wrap and rinse well to remove brine. Remove any excess fat from the brisket.Place the brisket in the Dutch oven along with any spice packet that may have come with the brisket, or you can use your own spices, and cover with water or beer. Cover the Dutch oven. *If using a roasting pan, be sure to tightly cover the pan with foil.
- Bake for 4-5 hours, or until brisket is fork tender. Remove from oven and discard the baking liquid. Set aside to cool. This can be done a few days ahead of time, and stored, wrapped in plastic, in the refrigerator until you’re ready to do the final baking and serve.
Crust Mixture and Second Baking
- Preheat oven to 350 ℉. Spray a roasting pan or the same Dutch oven you used to cook the brisket with PAM, or line the pan with parchment paper. Place brisket into this pan. *Parchment paper is great, because the sugar in the crust can be hard to get off the bottom of your pan!
- Mix Dijon mustard, brown sugar and soy sauce and spread over the entire brisket – the top and all sides. Cover this mixture with a generous coating of Peppercorn Perfection and pat over the entire top and sides of the brisket, patting the pepper blend into the mustard mixture so it will adhere.
- Alternatively, for a more sugary-pepper crust, mix only the mustard and soy sauce, and spread over brisket. Then, mix the sugar with the Peppercorn Perfection and pat the combination into the mustard mixture, covering the entire top and sides of the brisket.
- Bake at 350 F for 30 minutes or until crusty and browned on the outside. Remove from oven and allow to sit for about 5 minutes before carving. 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.
Notes
There are two methods for cooking your corned beef brisket. You can either put it in a large pot, cover it with water and sprinkle in the spices that come with it. Bring it to a boil and the reduce to a simmer and simmer for about 2 1/2 hours.
Or, you can simply place the brisket and spices in a roasting pan, cover with water or beer, cover tightly and braise in the oven for several hours.
We really prefer the second method, especially since we will be roasting the cooked brisket with the Dijon-brown sugar topping in the oven for another 30 minutes. We also think the brisket turns out more tender in the oven method.