A flavorful twist on the classic corned beef recipe, featuring a honey-mustard glaze for a sweet and tangy finish.
Tie the pickling spices in a square of cheesecloth to create a spice bag.
Using a spice bag makes it easier to remove the spices after cooking.
In a large stock pot, combine the corned beef, water, spice bag, whole carrots, celery, and garlic cloves. Bring to a boil, then reduce the heat and simmer for 3 hours.
Simmering the beef gently ensures it remains tender and flavorful.
Preheat your oven to 350°F (175°C).
Preheating the oven ensures even cooking of the glaze.
Transfer the cooked corned beef to a baking dish with a cooking rack, placing it fat side up.
Placing the beef on a rack allows the glaze to coat evenly.
In a small bowl, mix together the honey, Dijon mustard, ground ginger, and brown sugar to create the glaze.
Mix the glaze thoroughly to ensure all ingredients are well combined.
Brush the glaze generously over the corned beef using a basting brush.
Apply multiple layers of glaze for a richer flavor.
Bake the glazed corned beef in the preheated oven for 30-40 minutes, basting occasionally with the remaining glaze.
Basting during baking enhances the flavor and creates a glossy finish.
Remove the corned beef from the oven and let it rest for 10 minutes before slicing.
Resting the meat allows the juices to redistribute, making it more tender.
Slice the corned beef against the grain and serve with your favorite sides.
Slicing against the grain ensures tender slices.
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