Classic Corned Beef w/ Mustards - Whipped Butter - Horseradish
A St. Patrick's Day staple.
Prep Time 10 minutes mins
Cook Time 3 hours hrs
Marinating and Refrigerating Time 1 day d
Total Time 1 day d 3 hours hrs 10 minutes mins
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
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.
Keyword Butter, Cabbage, Corned Beef, Horseradish, Mustard