Perfect Honey Mustard Corned Beef Brisket
Creamy Mustard Sauce That Goes Well With Everything!
This Delicious, Creamy Dijon mustard Sauce is perfect for everything, beef, pork, fish, chicken, pasta dishes, you name it!
Nonstick pan with lid:
Recipe:
- 1 small onion, finely chopped
- 3 slices of bacon, cut in small pieces
- Half a cup/120ml chicken stock
- 1,6 Cup/400ml heavy cream
- 3-4 full teaspoons Dijon mustard
- 1 clove of garlic
- 1 tablespoon fresh thyme
- Salt and pepper for seasoning
Corned Beef Recipe with Sweet Mustard Sauce
An easy beef recipe that can feed the family and makes a great kids dinner. Be careful not to boil the beef to keep it soft and tender.
Get this beef recipe & shop ingredients online:
Place beef in a large casserole pan add enough water to cover by 5cm and bring to the boil. Skim surface. Add onion, garlic, bay leaves and peppercorns. Reduce heat, simmer for 1 hour. Add the carrots and cook for further 10-12 minutes. Remove from heat. Combine butter and flour in a small bowl to create a paste. Whisk egg, vinegar and sugar in a small bowl. Strain 1¼ cups of the beef cooking liquid into a small saucepan. Whisk in egg mixture, place over medium-low heat. Whisk in mustards and flour paste. Cook, whisking, for 3-4 minutes or until sauce thickens. Pour into a jug. Remove meat from cooking liquid and slice. Serve with carrots and potatoes; with mustard sauce to the side. Garnish with parsley, if using.
Prep mins: 20
Cook mins: 1½ hours
Servings: 6
Ingredients
1.5kg piece beef corned silverside, rinsed
1 medium onion, quartered
2 garlic cloves, bruised and unpeeled
2 dried bay leaves
1 teaspoon black peppercorns
3 carrots, quartered lengthways
10g Woolworths Select butter, chopped
3 teaspoons Homebrand plain flour
1 Woolworths Select free range egg
2 tablespoons Macro Organic cider vinegar
3 teaspoons Homebrand raw sugar
2 teaspoons mustard powder
2 teaspoons Woolworths Select wholegrain mustard
Boiled baby cream delight potatoes, to serve
Fresh continental parsley leaves, optional to garnish
Directions:
1. Place beef in a large casserole pan add enough water to cover by 5cm and bring to the boil. Skim surface. Add onion, garlic, bay leaves and peppercorns. Reduce heat, simmer, partially covered, over medium heat for 1 hour. Add the carrots and cook for further 10-12 minutes. Remove from heat. Stand in liquid while making the sauce.
2. Combine butter and flour in a small bowl to create a paste. Whisk egg, vinegar and sugar in a small bowl. Strain 1¼ cups of the beef cooking liquid into a small saucepan. Whisk in egg mixture, place over medium-low heat. Whisk in mustards and flour paste. Cook, whisking, for 3-4 minutes or until sauce thickens. Pour into a jug.
3. Remove meat from cooking liquid and slice. Serve with carrots and potatoes; with mustard sauce to the side. Garnish with parsley, if using.
Tip1: Do not boil the meat or it will become stringy and dry. Adjust the heat throughout the cooking process so that it is a gently simmering.
Tip2: As a guide corned beef takes about 20 minutes per 500g
Tip3: Allow the meat to stand in the cooking liquid for about 15 minutes once off the heat. This will keep it from drying out while making the sauce.
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Shop all the ingredients from this recipe and more on Woolworths' website :
Slow Cooker Maple Mustard Corned Beef {A change on the classic corned beef recipe}
SLOW COOKER MAPLE MUSTARD CORNED BEEF
--------------Click on SHOW MORE to see the FULL RECIPE--------------
I've had this recipe on my blog for years! Here is my video for it, I hope you enjoy!
RECIPE:
INGREDIENTS:
3 lb. flat cut corned beef roast - ditch the spice packet
2 tsp. cooking oil
½ cup maple syrup
¼ cup yellow mustard
¼ tsp. black pepper
1 garlic clove, minced
SLOW COOKER SIZE:
4-quart or larger
INSTRUCTIONS:
Pat the corned beef dry with a paper towel.
Set a large skillet on the stove top to medium-high heat. Add cooking oil to coat the bottom of the pan. When the oil is hot, brown the meat on all sides.
Place the browned corned beef into the slow cooker.
In a small bowl mix together the maple syrup, mustard, pepper, and garlic clove. Pour this sauce over the corned beef in the slow cooker.
Cover and cook and LOW for 7 hours, without opening the lid during the cooking time.
Serve with desired sides. I made colcannon potatoes, you can see that recipe here:
PRINTABLE RECIPE AND NUTRITIONAL INFO:
FAN MAIL:
The Magical Slow Cooker
Sarah Olson
PO BOX 70586
Springfield, OR 97475
#crockpot #cornedbeef
ProTips | Corned Beef Silverside with Mustard Sauce
Ingredients:
1.3kg piece corned silverside
150g carrots, roughly chopped
150g brown onions, quartered
6 juniper berries
12g black peppercorns
60g flat leaf parsley
3 bay leaves
10g thyme
Water to cover
100mls apple cider vinegar
Seasonal roast vegetables to serve
Flat leaf parsley, chopped to serve
Mustard Sauce
100g butter
50g plain flour
1 litre milk
20g wholegrain mustard
80g chopped flat leaf parsley
Sea salt cracked black pepper
Method:
Place beef in a large saucepan with carrots, brown onions, juniper berries, peppercorns, parsley, bay leaves and thyme. Cover with cold water, add vinegar and bring to the boil. Reduce heat to low, then cover and simmer, skimming surface occasionally, for 3- 4 hours or until meat is very tender.
For Mustard Sauce: Melt butter in a saucepan over medium heat. Add flour. Cook, stirring for 1 minute or until bubbling. Remove from heat. Gradually stir in milk until combined. Return to heat. Cook, stirring for 3 to 4 minutes or until mixture boils and thickens. Remove from heat. Stir in mustard and parsley, season to taste.
Drain beef, discarding liquid and vegetables. Thinly slice meat, then serve with seasonal roast vegetables and sauce. Garnish with parsley.
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Slow Roasted Corned Beef with Mustard Rub
This Corned Beef is just heavenly. The mustard rub was crazy good and adds an amazing flavor with the black pepper. Makes wonderful Reuben Sandwiches (also on the blog)! Check it out and enjoy a Guinness !
Here's how to make it: