Zesty Mustard Corned Beef
Corned beef gets a bolder, more dinner-party-worthy finish with a sweet mustard crust, zesty garlic, and a subtle bourbon-balsamic glaze. Slice it thick with potatoes and cabbage, then save the leftovers for legendary sandwiches tomorrow.
Ingredients
Method
- Place the brisket, seasoning packet, onion, and enough water to come halfway up the meat in a slow cooker. Cook on low for 6 to 7 hours, until the brisket is nearly tender.
- Heat oven to 400°F. Transfer the brisket to a rimmed pan and arrange potatoes and cabbage around it. Whisk mustard, brown sugar, Zesty Garlic, Bourbon Balsamic, and Chef's Blend Olive Oil into a thick glaze.
- Brush the brisket generously with the glaze. Roast uncovered for 25 to 30 minutes, brushing once more, until the crust is caramelized and the vegetables are tender.
- Rest the brisket 10 minutes, slice against the grain, and serve with the roasted potatoes, cabbage, and any pan juices.
Notes
Time: 420 min
Kitchen tip: For picture-perfect slices, let the brisket rest longer than you think you need. Ten full minutes keeps the juices where they belong.
