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Brian Scott’s Favorite Corned Beef Recipe

I have always cooked my corned beef by boiling it with cabbage and potatoes and have always loved it that way, but this year I wanted to do something a little different. I remember my mother cooked her corned beef and then glazed it with a mustard glaze. After some searching on the web I found what i think is similar to what she used and with a minor adjustment, I have landed on a recipe that I will use every year.

Start with a prepared corned beef, cut does not matter.

Preheat the oven to 350 degrees

Place the brisket on a rack in the bottom of a deep pan, sprinkle the spice pkg mixture over the meat, add about an inch of water to the pan and cover tightly with foil.

Bake at 350 for 50 minutes per pound.

Toward the end of baking time prepare the glaze.

1/2 cup water
1/2 cup brown sugar and
1/2 cup horseradish mustard.

bring water and brown sugar to a boil and simmer for 5 minutes then add mustard. simmer for a few minutes

Uncover corned beef and use as a glaze applying every 10 minutes for the last 30 minutes baking time on your corned beef.

Let sit 15 minutes, slice. We served it on marbled rye with a smoked Gouda cheese and a side of cabbage sauteed with a little butter and salt and pepper. Even if you are not Irish, you will be after eating this. Enjoy!

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