How to make
The corned beef brisket is first rinsed thoroughly under cold running water to remove excess curing salt, which helps balance the final flavor. It is then placed in a large deep pot and completely covered with water to ensure even cooking.
Bay leaves, black peppercorns, crushed garlic cloves, roughly chopped onion, carrots, and celery are added to the pot. These aromatics slowly infuse the meat with deep, rich flavor during the cooking process.
The pot is brought to a gentle boil over medium heat. As soon as it starts boiling, the heat is reduced to low, and the corned beef is left to simmer gently. It is very important that the liquid does not boil aggressively, as slow simmering is the key to achieving tender and juicy corned beef.
The brisket is cooked for about 2.5 to 3 hours, depending on its size. During this time, the connective tissues break down, making the meat soft and easy to slice. If needed, a little more water can be added to keep the meat fully submerged.
Once the meat becomes fork-tender, it is carefully removed from the pot and placed in a baking dish. At this stage, the oven is preheated to 200°C (400°F).
In a small bowl, whole grain mustard, honey, and brown sugar are mixed until a smooth glaze forms. This glaze is evenly spread over the top of the corned beef, creating a flavorful crust during baking.
The brisket is then baked uncovered for about 15-20 minutes until the glaze caramelizes and forms a slightly crispy, golden layer on top. This step adds extra depth of flavor and enhances the overall texture.
After removing from the oven, the meat is allowed to rest for at least 10-15 minutes. This resting period is essential, as it allows the juices to redistribute inside the meat, keeping it moist.
Finally, the corned beef is sliced thinly against the grain using a sharp knife. Cutting against the grain ensures each slice is tender, juicy, and easy to chew.
If you enjoyed this classic corned beef, try our BBQ beef brisket, roasted goat leg, or crispy Korean chicken wings for more rich and satisfying recipes.
