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. It’s super tender every time!
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.
How do you make Mustard and Beer Corned Beef?
For this recipe, you’ll need corned beef, beer, Dijon mustard, and prepared horseradish. Remove the corned beef from the package and rinse under cold water; then place in a large stock pot or Dutch oven.
I don’t like to use the provided seasoning packet so I discard it. 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 1/2 hour; then allow meat to rest for 10 minutes before slicing across the grain.
This is our favorite way to eat corned beef 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!
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Ingredients
- 2 1/2 lb. Corned Beef, Flat Cut
- 1- 12(ounce) Bottle of Beer
- Water
- 1/4 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 1/2 hour; then allow meat to rest for 10 minutes before slicing across the grain.
Notes
Related Recipes
I’m wondering if I could possibly boil the corned beef one day, and then cook it the next. What do you think?
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.
Simmer for 3 hours, bake for 30 min, let rest for 10. So 3 hours 40 minutes cook time :]
You’re right, I apologize for the error. I’ve updated it now. 🙂