Meat, Poultry, Pork



Chipotle Mustard Glazed Corned Beef | Print |
(4 votes, average 4.25 out of 5)

 

beef_corned_550

 

Serves 6 to 8

  • 1 corned beef brisket, preferably flat-cut, about 3 pounds
  • 1 bottle (12 oz) Negra Modelo beer
  • 2 TB honey Dijon mustard
  • 3 TB brown sugar
  • 1 tsp Worcestershire sauce
  • 2 tsp apple cider vinegar
  • 1/2 tsp salt
  1. Place the corned beef brisket in a large pot, pour in the Negra Modelo and fill with cold water until the corned beef is covered by 2 inches. Heat  to a simmer, skim the gray foam from the top. Simmer gently, partially covered, until corned beef is fork-tender, about 3 hours.
  2. Meanwhile, for the glaze, puree chipotle salsa with remaining ingredients in a blender or food processor.
  3. When the corned beef is tender, remove it from the cooking liquid and place on a rack set over a baking sheet. Cover loosely with foil while the broiler heats.
  4. Slather the corned beef with the glazing sauce. Broil on high until nicely glazed, about 5 to 7 minutes per side.
  5. Let the brisket rest on a cutting board for about 10 minutes, slice thinly and serve with remaining glaze.
 

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