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Corned Beef with Balsamic Mustard Glaze
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Corned Beef with Balsamic Mustard Glaze
Category
Meat and Poultry
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Ingredients
- 1 (4-5 pound) corned beef, trimmed of excess fat
- 2 tablespoons Fustini's Garlic olive oil
- 1 onion, peeled and quartered
- 8 whole cloves
- 4 cloves garlic, minced
- 3 sprigs fresh thyme
- 3 bay leaves
- 1 tablespoon whole black peppercorns
- 3 carrots, peeled, quartered, chopped into 4-inch pieces
- 1/2 cup favorite flavor of preserves
- 2 tablespoons Horseradish Maple mustard
- 1 tablespoon brown sugar, packed
- 2 tablespoons Fustini's 18 Year balsamic
- 1/2 teaspoon freshly ground black pepper
Ingredients
Balsamic Mustard Glaze
Directions
- Heat oil in a Dutch oven or thick-bottomed stockpot over medium-high heat. Place corned beef in the pot, and cook for 1-2 minutes on each side until browned. Add the next six ingredients (onion through peppercorns), then fill the pot with water until the beef is completely covered. Bring water to a boil. Then either reduce heat to low and simmer for about 3-4 hours, until meat is fork-tender. Or transfer to a 300-degree oven, and cook for 4-5 hours, or until the meat is fork-tender. Add the carrots to the pot about an hour before the beef is finished cooking.
- Remove the beef and carrots, and set the carrots aside. Place the beef on an aluminum-foil-covered baking sheet. Brush with glaze, then place under the broiler for 5-7 minutes, until the glaze begins to caramelize.
- Remove from the broiler, and let the corned beef sit for at least 10-15 minutes before carving. Brush with additional glaze if desired. Serve with roasted cabbage, herbed potatoes and carrots if desired.
- In a small saucepan, whisk the glaze ingredients together until combined, and bring to a boil over medium-high heat. Continue to boil until the mixture has slightly reduced and thickened, about 7-10 minutes.
Recipe Note
Intensify the fruity flavor by matching the jam and balsamic flavors. Adapted from gimmesomeoven.com