Corned Beef With Brown Sugar Glaze and Mustard Sauce
A brown sugar-glazed corned beef is prepared with a tender finish and accompanied by a thick, tangy mustard sauce.
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Instructions
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Place corned beef in a kettle, cover with water, then add peppercorns and bay leaf; simmer for 3 1/2 hours until tender.
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Transfer the meat, fat side up, to a broiler pan rack. Sprinkle with 1/4 cup brown sugar and broil 4-5 inches from heat until sugar bubbles.
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Meanwhile, for the sauce, melt butter over low heat in a saucepan, add flour, and cook for 1 minute, stirring.
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Stir in dry mustard, 2 tablespoons brown sugar, salt, and optional cayenne pepper; cook for 1-2 minutes, stirring continuously.
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Gradually incorporate milk, then cook, stirring constantly, until the mixture thickens and boils.
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Temper beaten eggs by adding 1/2 cup of the hot mixture, then quickly stir the egg mixture back into the saucepan. Cook over medium heat for 1 minute, stirring constantly.
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Remove from heat and whisk in 1/4 cup vinegar.
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Slice the corned beef and serve with the warm mustard sauce.