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Mustard & Beer Corned Beef
Corned Beef slowly simmered in beer; then baked with a mustard horseradish crust is our favorite way to prepare our St. Patrick's Day meal.
👥 6 Servings⏱️ Prep & Cook: 3h 40m⏳ Prep: 10 min🔥 Cook: 3h 30m👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- dutch oven
- oven
- baking dish
- bowl
- pan
📝 Preparation Steps
1
Remove the corned beef from the package and rinse under cold water; then place in a large stock pot or Dutch oven.
Water
2
Add the beer and fill the pot with water until it's covering the meat.
Water
3
Bring the liquid up to a boil; then reduce the heat to low and simmer for ⏱️ 3 hours. You may need to add more water if the water level drops below the meat.
Water
4
Preheat oven to 350 degrees F.
5
Remove the corned beef from the water, trim any excessive fat and place in an oven safe baking dish fat side up.
Water
6
In a small bowl, combine the mustard and horseradish and spread it on top of the meat.
7
Add about 1 cup of the cooking liquid to the bottom of the pan and place in the oven.
8
Bake for 1/⏱️ 2 hour; then allow meat to rest for ⏱️ 10 minutes before slicing across the grain.
Nutrition Facts
calories
407 kcal
fat Content
29 g
serving Size
1 serving
fiber Content
1 g
sugar Content
1 g
sodium Content
2431 mg
protein Content
28 g
trans Fat Content
0.002 g
cholesterol Content
102 mg
carbohydrate Content
3 g
saturated Fat Content
9 g
unsaturated Fat Content
15 g
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