Corned beef isn’t actually an Irish dish. Are there gasps of indignation out there?! :) Sorry but it’s primarily an American tradition to eat corned beef and cabbage on St. Patrick’s day. I’m not sure where it came from but I do know that it isn’t technically Irish! I just had to say that out of loyalty to my very strong Irish heritage… so yes, I know I’m deviating from Irish food here but I just couldn’t help it! Last year I decided to try corned beef for the first time. I kept wondering what the big deal was – why did everyone have it on St. Patrick’s Day? When I looked up how to prepare it (Mom only made it a few times for us growing up and not on St. Pat’s Day), I discovered that the most common way was to boil it. Yuck!! So I dug a little deeper and found this amazing recipe. I’m talking amazing!! I loved every bite, and so did my family! It’s baked (much better!) and it has a deliciously tangy, sweet sauce that just complements the salty beef perfectly. Pair it with the simple flavors of cabbage and potatoes and you have a wonderful St. Patrick’s meal. Albeit a nontraditional one, strictly speaking, but what the heck! Let’s bend the rules just this once, for all you loyal Irish out there! :)
*Personally I like things a little salty so I didn’t need to change anything, however, you can always put the corned beef in water and bring it to a boil several times (changing the water out each time) before preparing it for this recipe. I wonder if soaking it in water for a few hours in the fridge would work too? It should, although I’ve never tried it. Anyway, so if you are turned off by corned beef because of the saltiness, try the boiling/water trick first.
Baked Corned Beef with Hot & Sweet Mustard
submitted by Brittany ~ The Sisters Cafe
3 lb corned beef
10 whole cloves
1/4 – 1/3 cup hot & sweet mustard
2 Tb brown sugar
Drain the corned beef from the package and discard the spice packet. Lay corned beef, fat side up, on a large piece of heavy duty aluminum foil. (Mine was not the extra wide foil so I ended up laying two pieces side by side that were folded together multiple times along the seam. That formed a nice wide piece of foil to work with.) Insert the cloves evenly across the top of the corned beef. Next spread the hot & sweet mustard on top. (By the way, I like Trader Joe’s Hot & Sweet Mustard, however, you could probably whip up your own using spicy brown mustard mixed with a little honey.)
Sprinkle top with brown sugar. Wrap the sides of the foil up and over the top of the corned beef but do it loosely so there is room for the juices to accumulate. You also don’t want the foil to be touching the top. Now place foil-wrapped corned beef in a shallow roasting pan and bake at 350 degrees F for 2 hours. At the end of baking, open up the foil and spread an additional several tablespoons of hot sweet mustard on top and broil for 2-3 minutes until the top bubbles and turns golden brown. Remove from oven and let rest for 10 minutes. Slice across the grain into 1/2 inch slices. Serve with colcannon and roasted green cabbage wedges.
recipe source: Simply Recipes