Beer Braised Corned Beef with Whiskey Mustard Glaze
Your corned beef brisket might look quite large when you purchase it, but it will shrink as it braises. Depending on its cooked size, you might have more glaze than you need. Extras are delicious spread onto rye bread as a condiment for corned beef sandwiches, and can also be used to glaze chicken.
1tablespoonpickling spice(or use the spice packet provided with your corned beef)
1/4cupdark brown sugar, lightly packed
2tablespoonswhole grain Dijon mustard
1tablespoonsmooth Dijon mustard
1/4teaspoonfreshly-ground black pepper
pinch ground cloves
BRAISE THE CORNED BEEF
Preheat oven to 300 degrees F. Place sliced onion in the bottom of a large Dutch oven. Lay corned beef on top of onions, fat side up. Add pickling spices or spice packet. Pour beer into pot, adding enough water to just barely cover the corned beef. Bring to a simmer on the stove. Cover, and braise for 3 hours in the oven, flipping the corned beef halfway through the cooking time.
GLAZE AND SERVE
When the corned beef is almost finished braising, combine glaze ingredients in a small skillet or saucepan. Heat until bubbling.
When corned beef is braised, remove from oven and increase temperature to 425 degrees F. Remove corned beef from braising liquid and pat dry with paper towels. (Reserve braising liquid in pot.) Lightly score fat side with a sharp knife in a criss cross pattern. Brush corned beef with glaze. Place in a skillet or roasting pan and pour in about 1 cup of the braising liquid. Bake for 10 minutes, then coat the corned beef with a second layer of glaze. Continue baking for an additional 10 minutes. Slice corned beef against the grain. If desired, strain braising liquid and spoon over sliced meat upon serving.
To braise cabbage and potatoes with the meat: One hour before the corned beef is finished braising, add 1-1/2 pounds whole baby red potatoes to the Dutch oven. With 30 minutes remaining, add 1 head of cabbage, cut into wedges. (Optional: first sear cabbage wedges in a skillet with a bit of vegetable oil over medium-high heat until lightly browned, for extra flavor.) Remove cooked vegetables from braising liquid and keep warm while corned beef is being glazed. Drizzle with strained braising liquid when serving.