Corned Beef
Original kaboose.com recipe, developed by Wendy Kalen
Average User Rating:
Try this corned beef with an easy mustard-horseradish crust for a delicious dinner. Corned beef brisket is also great for leftovers - see our leftover ideas for corned beef.
Ingredients
Cooking Liquid
- 1 4½ pound corned beef brisket
- 4 allspice berries
- 2 bay leaves
- 1 teaspoon mustard seeds
- 1 onion, quartered 1 bulb garlic, cut crosswise so each clove is cut in half
- ½ teaspoon black peppercorns
- 1 whole clove, optional
Crust
- 3 tablespoons prepared deli or other type mustard
- 1 tablespoon prepared horseradish sauce
Cooking Instructions
- Rinse corned beef under running water. Place in large pot. Add allspice, bay leaves, mustard seeds, onion, peppercorns, and clove. Add enough water to cover.
- Bring to a boil, skim any scum if needed. Reduce to a simmer and cover. Cook about 4 hours, or until fork-tender.
- Crust: Mix mustard and horseradish; coat top of corned beef. Broil 6-inches from heating element 2-3 minutes, or until slightly dried and crusted.
Tips & Tricks
The corned beef will be easier to cut the longer you let it rest.
A 3⅓ pound corned beef will take abotu 3⅓ hours to cook.
Nutrition Facts
Servings per Recipe:
8
Amount Per Serving
About 6 ounces
Preparation Time:
Cooking Time:
Ready In:
Servings:
10 minutes
Cooking Time:
About 4 hours
Ready In:
About 4¼ hours
Servings:
8
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