St. Patrick’s Day calls for a traditional corned beef dish, a simple preparation but oh so tasty. Leftovers, if that’s possible, make a great sandwich the next day.

Garlicky Corned Beef with Mustard Cream

St. Patrick’s Day calls for a traditional corned beef dish, a simple preparation but oh so tasty. Leftovers, if that’s possible, make a great sandwich the next day.

Ingredients

  • One 3 to 5 pound flat cut brisket
  • 1 bay leaf
  • 8 garlic cloves
  • 3 whole cloves
  • 10 whole peppercorns
  • 5 whole allspice berries
  • 1 whole onion
  • Beef broth or water
  • ~~ Mustard Cream Ingredients ~~
  • 1 large egg
  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • 1/4 cup prepared mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 cup cider vinegar
  • 1 1/2 tablespoons butter

Directions

Put the brisket and seasonings in a large heavy pot. Add the broth. Bring to a boil and skim the foam that rises to the surface. Lower the heat to barely a simmer, cover and cook for about 2 hours, turning every 30 minutes. The corned beef is done when a knife can pass through the middle without resistance. Drain the liquid and transfer the brisket to a heavy tray. Put in a 300 degree oven for 10 minutes to dry the exterior. Meanwhile, make the mustard cream.

In a medium bowl, beat the egg, sugars, mustard, salt and pepper until well combined. Beat in the vinegar and melted butter. Pour the mixture into a saucepan. Bring to a boil over medium heat, stirring constantly. Reduce the heat and simmer for 3 minutes. Cool slightly before serving.

To serve, cut the brisket into thin slices across the grain, garnish with parsley and serve with the mustard cream.

Makes 8 servings