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Home » Recipes » Beef Recipes

March 9, 2014 · 8 Comments

Mustard and Beer Corned Beef

Beef Recipes· Dairy Free Recipes· Gluten Free Recipes· Irish· Keto Recipes· St. Patrick's Day· Sunday Supper

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Corned Beef slowly simmered in beer; then baked with a mustard horseradish crust.
Corned Beef slowly simmered in beer; then baked with a mustard horseradish crust is our favorite way to prepare our St. Patrick's Day meal.

Corned Beef slowly simmered in beer; then placed in the oven and baked with a mustard horseradish crust. It's super tender every time!

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.

Mustard & Beer Corned Beef

Ingredients Needed

For this recipe, you'll need the following ingredients: 

  • corned beef brisket
  • beer
  • dijon mustard
  • prepared horseradish  

Most corned beef comes with a seasoning packet; which I choose to discard and not use. However, if you would like, you can add it to the liquid while cooking.

Corned Beef slowly simmered in beer; then baked with a mustard horseradish crust.

How do you make Mustard and Beer Corned Beef?

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 to a large pot; then 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. Next, preheat oven to 350 degrees F. 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 baking dish and place in the oven. Bake for ½ hour; then allow meat to rest for 10 minutes before slicing across the grain.

This is our favorite way to eat corned beef brisket and it's super tender every time. It's also not as salty as some other preparations I've had so we make this throughout the year. ~Enjoy!

Visit the recipe index to search for more recipes by category.

Corned Beef slowly simmered in beer; then baked with a mustard horseradish crust is our favorite way to prepare our St. Patrick's Day meal.

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Mustard & Beer Corned Beef

Mustard & Beer Corned Beef

Carrie's Experimental Kitchen
Corned Beef slowly simmered in beer; then baked with a mustard horseradish crust is our favorite way to prepare our St. Patrick's Day meal.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 3 hrs 30 mins
Total Time 3 hrs 40 mins
Course Main Entree
Cuisine American
Servings 6
Calories 407 kcal

Ingredients
  

  • 2 ½ lb. Corned Beef, Flat Cut
  • 1- 12(ounce) Bottle of Beer
  • Water
  • ¼ c. Dijon Mustard
  • 2 tbsp. Prepared Horseradish

Instructions
 

  • 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 F.
  • 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 ½ hour; then allow meat to rest for 10 minutes before slicing across the grain.

Notes

*Dijon mustard can be substituted for whole grain or spicy mustard.

Nutrition

Calories: 407kcalCarbohydrates: 3gProtein: 28gFat: 29gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gTrans Fat: 0.002gCholesterol: 102mgSodium: 2431mgPotassium: 604mgFiber: 1gSugar: 1gVitamin A: 7IUVitamin C: 52mgCalcium: 24mgIron: 3mg
Keyword beef
Tried this recipe?Let us know how it was!

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Previous Post: « Dijon Braised Chicken with Sweet Potatoes
Next Post: Corned Beef Hash »

Reader Interactions

Comments

  1. Kerry says

    March 14, 2014 at 10:58 am

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

    Reply
    • carrieexpktchn@optonline.net says

      March 14, 2014 at 11:12 am

      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.

      Reply
  2. Brad says

    March 16, 2014 at 7:23 pm

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

    Reply
    • carrieexpktchn@optonline.net says

      March 17, 2014 at 5:50 am

      You're right, I apologize for the error. I've updated it now. 🙂

      Reply
  3. Janine says

    March 16, 2022 at 2:58 pm

    They sell corned pork ribs at the local grocery store this time of year. I have been looking for a recipe for them other than just boiling them. This may work! Have you tried this with yellow mustard??? I like yellow mustard better, but I am not sure if it would work for this???

    Reply
    • Carrie's Experimental Kitchen says

      March 16, 2022 at 3:05 pm

      Any type of mustard will work. You add it onto the meat after they simmer and before you put it in the oven. It's just to give it a mustard crust before slicing. I've never seen ribs this way, let me know how they turn out!

      Reply
  4. Ellen Murray says

    March 18, 2022 at 4:25 pm

    We are excited to get our beef and cook this fabulous recipe very soon.
    You are generous to share so much for folks who like to cook like our parents did
    so long ago. Thank you

    Reply

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