Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 corned beef -- (5 to 6 pounds)

  3. 1/4 cup dijon mustard

  4. 1/4 cup packed light brown sugar

  5. sauce

  6. 1/4 cup currant jelly

  7. 1/4 cup port

  8. 1/3 cup dijon mustard

Instructions Jump to Ingredients ↑

  1. Wash the corned beef, place in a deep soup pot, cover with cold water and bring to a boil. Skim the scum that rises to the surface the first 10 minutes. Reduce heat and simmer covered for 2 1/2 to 3 hours, turning once, until tender when pierced with a long fork. Drain and cut off excess fat.

  2. Place beef in a roasting pan. Preheat oven to 350 degrees.

  3. In a small bowl, stir together mustard and brown sugar. Spread over beef.

  4. Bake at 350 degrees for 30 minutes.

  5. To make sauce, combine jelly, port and mustard in a small saucepan. Cook over moderate heat, whisking until melted and smooth. Simmer 2 minutes.

  6. Slice corned beef into 1/4-inch slices. Serve with sauce.

  7. Prep Notes: Corned beef may be prepared through step 1 and refrigerated overnight. Bring to room temperature before continuing with step


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