Dijon-Glazed Corned Beef
Submitted by Zeke
Slow-simmered corned beef brisket finished under the broiler with a sticky honey-Dijon and orange juice glaze. Tender, tangy, and caramelized, this is a St. Patrick’s Day showpiece that serves 8.
YIELD
8 servingsPREP
30 minCOOK
3 hrsREADY
4 hrsThis corned beef brisket gets the royal treatment.
After a long, lazy simmer in a Dutch oven until fork-tender, the brisket gets brushed with a glaze of honey, Dijon mustard, and orange juice concentrate, then hits the broiler just long enough to bubble and caramelize.
That sweet-tangy crust against the salty, spiced beef? Absolutely stunning.
Slice it thin against the grain and you’ve got a centerpiece worthy of any St. Patrick’s Day table or Sunday supper.
Kitchen Tips
- Keep the simmer low and gentle; a hard boil will make the brisket tough and stringy
- Trim any excess fat from the surface before glazing so the honey-Dijon sticks directly to the meat
- Watch the broiler closely since the honey in the glaze can go from caramelized to burnt in seconds
- Let the brisket rest for 10 minutes after broiling before slicing for juicier results
Ingredients
Directions
In Dutch oven, cover corned beef brisket with water.
Cover Dutch oven tightly and simmer 2½ to 2½ hours or until tender.
In cup, combine honey, defrosted orange juice concentrate and mustard and set aside.
Remove brisket from cooking liquid; trim fat from outer surface, if necessary.
Position oven rack so that brisket on broiler pan rack is 3 to 4 inches from heat source.
Brush glaze over brisket; broil 2 to 3 minutes or until glaze begins to caramelize.
Carve brisket diagonally across the grain into thin slices.
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