Wednesday, March 14, 2012

Mustard Corned Beef In Honor of St. Patrick's Day

After simmering in a tangy-sweet sauce, this corned beef gets extra flavor from a buttery cracker-crumb topping!
4 lb. corned beef brisket
1 C. apple cider vinegar
1 C. packed light brown sugar
4 bay leaves
20 Ritz crackers, crushed, 3/4 cup
2 Tbs. butter, at room temperature
2 Tbs. spicy brown mustard
2 Tbs. chopped fresh parsley
Place corned beef in large pot. Whisk together vinegar and sugar; pour over beef. Add bay leaves and enough water to cover by 1". Over high heat, bring to boil; skim foam from top and discard. Cover; reduce heat to low. Simmer, turning every 30 minutes,until meat is very tender, about 3 hours.
Preheat oven to 400 degrees. Drain beef; pat dry. Place in small roasting pan. In bowl, combine crackers, butter, mustard and parsley; spread mixture over top of beef. Roast 8-10 minutes or until crumbs are golden.
Let stand 10 minutes before slicing.
Serves 10

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