Corned Beef slowly simmered in beer; then baked with a mustard horseradish crust.
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!
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- 2 1/2 lb. Corned Beef, Flat Cut
- 1- 12(ounce) Bottle of Beer
- 1/4 c. Whole Grain or Dijon Mustard
- 2 tbsp. Prepared Horseradish
Remove the corned beef from the package and rinse under cold water; then place in a large stock pot or Dutch oven.
- Add the beer and fill the pot with water until it's covering the meat.
Bring the liquid 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.
- Preheat oven to 350 degrees.
- Remove the corned beef from the water, trim any excessive fat and place in an oven safe baking dish fat side up.
- In a small bowl, combine the mustard and horseradish and spread it on top of the meat.
- Add about 1 cup of the cooking liquid to the bottom of the pan and place in the oven.
- Bake for 1/2 hour; then allow meat to rest for 10 minutes before slicing across the grain.