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Brown Sugar-Dijon Crusted Corned Beef

Servings 5
Prep Time 20 minutes
Cook Time 3 hours 30 minutes

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.