Whiskey Mustard Glaze for Corned Beef ????
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The BEST Mustard Braised Corned Beef Brisket and Roasted Cabbage Recipe!! | Tanny Cooks
Yes, there are several ways to cook Corned Beef, but this method gives you tender and juicy meat with an incredible flavor and it bakes in your oven!
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Corned Beef Silverside: Slow Oven Braised with Honey Mustard Sauce
Ingredients:
: Corned Beef Silverside
: Water, Onions, Carrots, Peppercorn
Oranges, Star Anise
Optional: Apples, Celery, cloves etc.
Sauce: Honey Mustard
Ingredients:
: Jus / Liquid gold from the braised meat
: American or English mustard
: Clover Honey or any
: Brown sugar to taste
: Cornstarch
Instant Pot Beer Braised Corned Beef with Whiskey Mustard Glaze????
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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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