Classic Corned Beef w/ Mustards - Whipped Butter - Horseradish
A St. Patrick's Day staple.
Ingredients
Corned Beef
- 1 Large Beef Brisket
- 1 cup Beer
- ¼ cup Sugar
- ¼ cup Peppercorns
- ¼ cup Mustard Seeds
- 2 tbsp Onion Powder
- 2 tbsp Garlic Powder
- 1 tbsp Black Pepper
- 3 tbsp Dijon Mustard
- 1 can Additional Beer
Instructions
Corned Beef
- Clean and rinse Beef Brisket. Coat with Beer, Sugar, Peppercorns, Mustard Seeds, Onion Powder, Garlic Powder, Black Pepper and Dijon Mustard. Rub all over meat and refrigerate overnight.
- Put marinated brisket in large pot and cover with cold water. Add additional can of Beer.
- Bring to a boil and simmer for 2-3 hours. Remove from liquid, reserving 2 cups – let meat cool – then refrigerate overnight. Slice meat and fan on platter. Reheat reserved liquid to a boil and pour over sliced beef and cover with foil to reheat meat. Drain liquid from platter before serving. Serve with a variety of mustards and horseradish.
