3- 4 pound Corned Beef
12 oz. Yellow Mustard
2- 2 1/2 C Brown Sugar
There weren’t many things for me to learn to make when I married Tom. He is a pretty simple man when it comes to food. He likes meat and potatoes and all things sweet! I already shared Tom’s grandmas recipe for her Chicken and Noodles. Now I am going to share how I make his second favorite meal from his family. Corned Beef (and cabbage). Here is how it is done.
First I chunk the cabbage and onion. This is only used for flavoring. Tom won’t eat the cabbage or onion. So a bonus for me! I love the cabbage from this recipe! Just place it in the bottom of a large stock pot.
Next take your beef and place it on top of the cabbage and onion. Take the seasoning pack from the beef and sprinkle it on top of the beef. I then put water in the bottom of the pan just until it covers the cabbage on the bottom. Place the stock pot on the stove and boil for 2.5-3 hours or until the internal temp. of the beef reaches 160 degrees. I cover the pot to where the steam can vent from the pot. So the pot is mostly covered. Because this takes a long time to cook, be sure you keep an eye on the water and make sure it has enough to continue a simmer- boil.
While the beef is cooking, I prepare the glaze. This is nothing more than mixing the mustard and the brown sugar together. Tom really likes this more on the sweeter side so we use the full 2 1/2 cups of brown sugar. You can simmer the mixture on the stove for a few minutes to allow the sugar to break down but you don’t have to do this step.
Now I pour some of the glaze over the top of the corned beef. You will not need to use the whole batch of the glaze. We always have extra for dipping the beef in while it is being eaten. Place the corned beef in a 350 degree oven for about 10-15 minutes. This is just to set the glaze. The meat is already cooked so there is no reason for the beef to stay in the oven any longer than 20 minutes, tops.
I want to really stress this next step to you. I wanted to show you the way the grain is running in the beef. It is VERY IMPORTANT TO CUT THE BEEF AGAINST THE GRAIN. If you don’t take extra care to make sure the beef is cut against the grain, your beef will come out stringy and tough. It sounds like madness, I know. But I have learned the hard way.