Corned beef is just a cut of beef (brisket) that is preserved in a salt mixture. The 'corn' ed comes from the size of the salt--corn kernel size. Flat cut is a better cut than point, (point is fattier) but they are both still good. I cook my vegetables separately. I put a sweet-spicy mixture on the corned beef and broil until its nice and glazed.
Ingredients
1-3 tbsp Spicy brown mustard
1-2 tbsp German seed mustard
1/4 - 1/3 cup butter
tt salt and pepper
1/2 tbsp apple cider vinegar
1- 2 tsp Worcestershire
5-8 tbsp brown sugar
salt and pepper
Instructions
1. Mix together, taste for a tang and adjust as desired. You want it slightly thick, not runny.
2. Then brush on cooked corn beef. Place under broiler until melted and slightly caramelized.
Susie's Tips and Tricks
I did not measure this, adjust as necessary.
For a spicier version add some horseradish sauce, and plenty of black pepper.
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