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.
- One 3 to 5 pound flat cut brisket rinsed
- 1 bay leaf
- 8 garlic cloves peeled and crushed
- 3 whole cloves
- 10 whole peppercorns crushed
- 5 whole allspice berries
- 1 whole onion quartered
- Beef broth or water to cover
- ~~ 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 melted
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