Carrie’s Experimental Kitchen

Mustard & Beer Corned Beef

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Good morning, I hope you all remembered to turn your clocks ahead 1 hour last night! This week, I’ll be sharing some recipes that would make a wonderful addition to your St. Patrick’s Day celebration menu. Some recipes are repeats, others are new or have been revamped a little.

First up, is this Mustard & Beer Corned Beef. I shared this recipe in this months’ monthly newsletter, but not everyone subscribes to that and this recipe is definitely worth repeating. My family (especially my youngest daughter) loves corned beef; however, we don’t like the whole “boiled dinner” concept. I came up with this recipe many years ago and the family loves it so much, we make it throughout the year and not just for St. Patrick’s Day.

For now, I’m  heading into the city to go prom dress shopping  so have a great day everyone and wish us luck! ~Enjoy!

Mustard & Beer Corned Beef

Prep Time: 10 minutes

Cook Time: 3 hours, 30 minutes

Total Time: 3 hours, 40 minutes

Yield: 6

Mustard & Beer Corned Beef

Ingredients

  • 2 1/2 lb. Corned Beef (Flat Cut)
  • 1-12(ounce) Bottle Beer (your choice)
  • Water
  • 1/4 c. Mustard (I prefer whole grain or Dijon)
  • 2 tbsp. Prepared Horseradish

Instructions

  1. Remove the corned beef from the package and rinse under cold water; then place in a large stock pot.
  2. Add the beer and fill the pot with water until it's covering the meat.
  3. Bring the water up to a boil; then reduce the heat to low and simmer for 3 hours. You may need to add more water if the water level drops below the meat.
  4. Preheat oven to 350 degrees.
  5. Remove the corned beef from the water, trim any excessive fat and place in an oven safe baking dish fat side up.
  6. In a small bowl, combine the mustard and horseradish and spread it on top of the meat.
  7. Add about 1 cup of the cooking liquid to the bottom of the pan and place in the oven.
  8. Bake for 1/2 hour; then allow meat to rest for 10 minutes before slicing across the grain.
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4 Comments

  1. Kerry
    March 14, 2014 at 10:58 am - Reply

    I’m wondering if I could possibly boil the corned beef one day, and then cook it the next. What do you think?

    • carrieexpktchn@optonline.net
      carrieexpktchn@optonline.net
      March 14, 2014 at 11:12 am - Reply

      Absolutely Kerry, especially since St. Patrick’s Day is on a Monday. You can reheat it a couple of ways.
      1. Put it back in a pot of water to get the meat hot, then bake it.
      2. Bake it in the oven. Make sure there is liquid in the bottom of your pan and cover it with foil for about 1/2 hour before adding the mustard mixture on top. Then add your mixture and bake for another 15-20 minutes.

  2. Brad
    March 16, 2014 at 7:23 pm - Reply

    Simmer for 3 hours, bake for 30 min, let rest for 10. So 3 hours 40 minutes cook time :]

    • carrieexpktchn@optonline.net
      carrieexpktchn@optonline.net
      March 17, 2014 at 5:50 am - Reply

      You’re right, I apologize for the error. I’ve updated it now. :)

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