Corned Beef Brisket Recipe – Honey Mustard Glazed Corned Beef – The BEST




The Wolfe Pit shows you How To Make Corned Beef Brisket Recipe. This is not your traditional boiled corned beef and cabbage recipe. This is a Honey Mustard Glazed Corned Beef that has been steamed in beer till tender perfection and then finished with a Spicy Mustard Glaze. This will be a hit at your St. Patrick’s Day Celebration!

Print Recipe –http://wolfepit.blogspot.com/2015/03/corned-beef-brisket-with-honey-mustard.html

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50 replies
  1. Salina Martin
    Salina Martin says:

    Just found this a couple days ago and ty for flavoring with something other than just traditional! My husband doesn't like it and I love corned beef. But that glaze is a flavor combo that he loves! I just cooked a wee bit different but same glaze. 1st I used a pressure cooker.
    Rinsed meat well and put in pot with cold water and simmered for 30 minutes (cuts just a little salt but not all). Remove meat dump water.
    Add meat back to pot, add season pack plus, 1tbs pickling spice, 1tsp peppercorns, 4 cloves garlic
    Add 2 cups beer, 1tbs better than bouillon beef
    Fill up with enough water to cover meat.
    HP for 60 minutes than 10 minutes NPR
    Remove meat to pan on a rack using 1cup of juices in bottom of pan.
    375° oven for 30 minutes basting every 10 minutes with your glaze.
    Refrigerate over night and slicing today for rubens.
    Hubby tasted meat last night and loved it!!
    I saved some of the glaze to use on our sandwiches instead of thousand island.
    Ty ty ty for an excellent recipe! I would have made it in the oven but it's just to damn hot!!!

    Reply
  2. pwndecaf
    pwndecaf says:

    Looks awesome! My mom always invited me over when she made corned beef. One time I said to her, why do you always have corned beef? She said, I thought you liked corned beef. I said, I do, but you are such a good cook, I'd eat anything you made. She was a gem.

    Reply
  3. Steve Logan
    Steve Logan says:

    Nice recipe Larry, i am Irish so i have quite a few corn beef recipes. Most of mine use cabbage instead of sauerkraut, but my wife is austrian/german, but it is a win/ win situation because i also like sauerkraut, and she likes corn beef and sauerkraut or cabbage also.

    Reply
  4. Rocket Surgery
    Rocket Surgery says:

    Just used your recipe for corned beef brisket for the tenth time and it was perfect again. I didn't have time to get some honey from my hive so I substituted Russian dressing. My sons said that the glaze tasted better and I must say it was delicious. Thank you … again!

    Reply
  5. Tammy FAV
    Tammy FAV says:

    TOO LATE FOR TOMORROW's DINNER. BUT WOULD LOVE TO. USE A CROCK CAN I DUMP IN the crock a handful of baby CARROTS. QUARTERED RED POTATOES AND CUT CABBAGE ON TOP.

    Please forgive the spelling as I am legally blind and I'm doing the best I can with all that's going on with my anatomy nowadays the last surgery I'm going to have will be on both eyeballs I'd like to see again I just see out of a tiny spot on the side of my eyeball my one eyeball so until that surgery happens I do the best I can with spelling I have it always capitalized because I can't see the lowercase ones too many curves they all look alike to me God bless you all have a wonderful day and maybe in a couple of weeks I can make this one if I we get that corrected thank you Granny Tammy sending much love tons of Angel hugs and bunches of respect for everyone I know the younger generation don't comprehend this and maybe they'll learn if we keep leading them by example and what I keep telling them is respect is something that is earned it's not a given thing just for the hell of it it's an honor to have it when someone respect you and in order to get respect you must give respect we should treat others the way we desire to be treated and so far I've been

    Reply
  6. Peter Madaffari
    Peter Madaffari says:

    We just did this recipe a few days ago and it was a big hit. So delicious, and we thank you! We enjoyed it so much I am tempted to buy another corn beef while they are on sale. The key is definitely  to not over cook it (you do not want it to pull apart like pulled pork)  Then cut small portions against the grain which makes this delicate and so good. I used an electric knife which made it easy peasy.
    AGAIN: cut against the grain and you are golden! Thanks again WolfePit you helped us make a great St.Patricks day meal and earned a subscriber.

    Reply
  7. Brambles Cottage
    Brambles Cottage says:

    I used your recipe today for my St. Patrick's day dinner, and it was fantastic! The only substitution I made was to use some honey mustard that I already had, rather than using the two separate ingredients. I'm really looking forward to the leftovers tomorrow, and i might just buy another corned beef and throw it in the freezer to make at a later date. Thank you so much for sharing your recipe.

    Reply
  8. Stephen Hutchison
    Stephen Hutchison says:

    I'm torn between this and Chef John's kimchee version. Although I despise sauerkraut except for live-culture fresh sauerkraut that doesn't taste like the mistake you find in the salad door of your fridge and eat anyway because you're too drunk to go shopping.

    Reply
  9. Jon Miller
    Jon Miller says:

    I just tried corn beef for my first time and feel I did it wrong. I boiled it for about 3 hours, then added cabbage, carrots and potatoes. Then cut it with the grain. it seemed stringy and blahhh…then I saw this video…looks amazing and the next time I make this i'll try your way..thanks

    Reply
  10. Migdalia Madera
    Migdalia Madera says:

    I'm adding a second comment simply because I changed the basting mix this time added more yellow mustard to the spicy mustard to balance the flavor ,came out so good but the rest of the recipe I made exactly as the video called for, its the best recipe out there ,people you should definitely try it believe me you will not regret it. ??

    Reply
  11. GVanet
    GVanet says:

    Made this on Wednesday 3/8/2017 along with cabbage,potatoes and green beans. Made it again today Sunday March 12 2017 to have for sandwiches. I love this recipe. This is the only one I am going to use from now on. Thanks for sharing!

    Reply
  12. Corey Leonarf
    Corey Leonarf says:

    Hey I have one pulled out of the freezer for tomorrow. I was thinking of cooking it in the oven like a roast. but this looks good. would the roast way with the veggies be a good way though.

    Reply
  13. Migdalia Madera
    Migdalia Madera says:

    thank you for sharing this recipe, i made it today and let me tell you it is the best ,one thing I will change next time I make it is i will be using yellow mustard instead of spicy, I'm not into spicy food's other than that I give it two thumbs up.

    Reply
  14. Frank Zamudio
    Frank Zamudio says:

    Hello Larry, just finished cooking the corned beef brisket with the honey mustard glaze. WOW!!! Excellent! I will use this particular process many more times. The recipe was easy to follow and the results were spectacular. Instead of beer, I used frozen concentrate apple juice (a full can) along with 6 ounces of water. Otherwise, I stuck to the recipe. Currently it is sitting in the refrigerator and I will slice it tomorrow in the afternoon. Looking forward to the Reuben sandwich tomorrow. Thank you for sharing the recipe, I will be trying more….
    Regards, FZ

    Reply

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