October 13, 2016
Comfort Food, Dinner, Main Dish,
Beef, North American, 5 Ingredients Or Less, 5-Minute Prep, Easy/Beginner Cooking, One-Bowl Does it!, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Oven Bake, Gluten-Free, No Eggs, Non-Dairy, Spices, Sugar, Kosher Meat more
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"I love corned beef; but, sometimes I don't want to make the classic preparation - with potatoes, onions, carrots, etc. So, this is a super simple and delicious way to prepare it - and, it's only 4 ingredients. To make this an easy dinner; I'll add a loaf of beer bread, and a foil package of red and green cabbage with onions - which can cook right along side the corned beef. Perfect for a Saturday or Sunday dinner; when, you don't feel like spending time in the kitchen. And, if you are single like me, you can easily cut this recipe in half. I often will buy corned beef on sale, cut it in half; cook one half for dinner - and, freeze the other half for another night. This recipe is also great to use in hash; or, in sandwiches."
Sauce ... Mix the honey mustard and whole grain dijon mustard together in a small bowl or measuring cup. Now, if you can't find whole grain dijon; just use 3 tablespoons whole grain and 3 tablespoons dijon (which equals 1/3 cup). It is important to have the whole grain mustard.
Corned Beef ... Rinse the corned beef well; and pat dry. Also, reserve that little seasoning pack that comes with it. I like to use my rolling pin or mallet to crush up the spices to a fine ground.
Corned Beef Topping ... Rub the spice rub on the beef; then, add a couple of tablespoons of the mustard mixture - just enough to lightly coat the the top of the beef. Reserve the rest of the sauce to serve with the beef. Sprinkle the brown sugar over the beef; and press it in to the mustard mixture, until everything is well coated.
Foil Wrap ... Set the beef on a large sheet of heavy duty foil (or 2 pieces of regular foil); and, wrap up. Make sure to leave plenty of space on the top between the beef and the foil; a good 2". You don't want the foil touching the mustard/brown sugar crust; otherwise, it will just stick and burn. This will allow the beef to steam and the crust to develop. Set the foil wrapped corned beef on a sheet tray.
Bake ... In a 350 degree oven, middle shelf for 2 hours. Then, open up the foil; and, set the tray on the 2nd shelf down under the broiler. Broil 3-4 minutes, just until the mustard/brown sugar crust gets bubbly and golden brown. Remove from the oven to rest 5-10 minutes before slicing.
Serve and ENJOY! ... Simply transfer to a cutting board; and slice ... remember, always slice against the grain. Don't forget to spoon the remaining mustard sauce over the beef.
And, to make this an easy dinner; I like to make a loaf of beer bread (quick and easy), Recipe #2333; and, a foil pack of cabbage and onions. As for the beer bread; maybe use a whole wheat or rye flour w/swiss cheese and caraway seeds - see the recipe for various flavor combinations and directions. The cabbage, another easy 5 ingredient dish. Simply add red and green shredded cabbage, sliced onions, garlic, butter, salt and pepper to a foil pouch; wrap up. Both will cook right along side the corned beef in the oven. The beer bread takes approximately 1 hour to bake; and, the cabbage around 30 minutes.
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