St. Patrick’s Day calls for corned beef and cabbage. Since my son Steve’s birthday is also St. Patrick’s Day, I often cooked the meal for his party. However, Steve is now the head of his own household, so I haven’t fixed the dinner in a few years.
It’s time to return to tradition. I found a new recipe that calls for oven-roasting for about four hours and then topping the brisket with a mustard and brown sugar glaze under the broiler. The result- a truly succulent and extremely tender slice of meat.
- 1 package center cut corned beef brisket
- 1 lemon
- 1 medium onion, peeled
- 1 teaspoon black peppercorns
- 1/2 teaspoon allspice
- 6-8 whole cloves
- 1/4 cup Dijon mustard
- 1/4 cup brown sugar
- Optional: Baby carrots and small round potatoes
- Lay meat, fattiest side up, in a large oblong roasting pan.
- Thinly slice a lemon, discard seeds, and onion and lay slices over the meat. Sprinkle with spices.
- Pour boiling water around the brisket (4 or more cups), seal the pan with foil. Place pan on the middle rack in a 325-degree oven and roast. After about two to two and a half hours, I added baby carrots and small potatoes. Continue cooking for a total of about four hours.
- Remove and uncover. Spoon out the potatoes and carrots with a slotted spoon. Pour off the liquid and lemon and onion slices.
- In a small bowl, mix together the mustard and brown sugar. Spread evenly over the meat. Place pan with meat under the broiler (about 8 inches away) until the mixture begins to brown or boil.
- Transfer the roast to a platter and serve warm or cold. Cut meat on at about a 45-degree angle.