The traditional way of slowly simmering a corned beef in a savory broth is not entirely a bad way of preparing it. It's easy and you can't really screw it up. But I tried a different technique once several years ago that I wrote down and then forgot about, and have not since prepared. So, it's appropriate to post this version of roasted corned beef, so I won't make that mistake again.
Along with my recipe, Fried Cabbage with Caraway, you have a very non-traditional way to serve the traditional corned beef and cabbage supper.
Ingredients
For the corned beef
4-6 lb corned beef brisket
1 bottle beer (if you really want to get Irish, use Guinness, but any beer will do)
1/2 to 3/4 cup cider vinegar
1/2 to 1 cup beef broth or stock
handful whole black peppercorns
2 bay leaves
1/2 cup Dijon Mustard
1/2 cup "brown sugar" Splenda (or regular brown sugar if you prefer)
Ingredients
For the basting sauce
1 tsp cracked black pepper
1 tsp coriander seeds, ground to a powder
1/2 tsp onion powder
1/2 tsp dried thyme
1/2 tsp paprika
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/4 cup Dijon mustard
1/2 cup olive oil
1/2 cup cider vinegar
Ingredients
For the mustard sauce
1 stick butter
1/8 cup flour
1-1/2 tbsp powdered English mustard (like, Coleman's)
1 tsp Splenda or 1 tbsp honey
1 tsp salt
dash ground red pepper
1 cup whole milk (or 3/4 cup 2% milk + 1/4 heavy cream)
1 egg yolk, beaten
1/8 cup cider vinegar
The Recipes
For the corned beef brisket & basting sauce:
The reason for simmering the brisket in liquid to begin with is to remove the salt and nitrates, agents used to preserve the meat. I start by simmering the corned beef for an hour, then finish by roasting it in the oven.
Place the meat in a cast iron Dutch oven, add the bottle of beer, and enough of the cider vinegar and beef broth or stock to cover the corned beef halfway. Add the peppercorns and bay leaf. Bring the liquid to a boil. Then, reduce the heat so the liquid is at a good simmer, put the lid on the Dutch oven, and cook the meat for one hour. Remove the Dutch oven from the heat and allow the meat to sit for 15 minutes or so.
Preheat oven to 350 degrees, then remove the meat from the liquid and pat dry. Mix all of the basting sauce ingredients together in a mixing bowl and whisk until all the dry and wet ingredients are incorporated. Place the corned beef in a shallow roasting pan and pop it in the pre-heated oven. Baste the meat every thirty minutes with the basting sauce for about two hours until the beef is tender.
Mix the 1/2 cup Dijon mustard and 1/2 cup of "brown sugar" Splenda or regular brown sugar in a mixing bowl and slather it over the fat side top of the corned beef.
Turn on the oven broiler, and place the brisket about six inches from the broiler and bring the top of the corned beef to where it is browned and bubbly. Watch closely and do not burn it. Turn off the broiler and allow the roast to sit in the hot oven while you make the mustard sauce.
For the mustard sauce:
In a saucepan over low heat, melt butter; stir in flour until smooth. Add dry mustard, Splenda or honey, the salt, and red pepper. Cook, stirring, just until bubbly.
Gradually stir in milk, stirring constantly until mixture thickens and boils, about 1 minute.
Slowly add about 1/2 cup of the hot mixture to the beaten egg yolk while whisking continuously. This is known as tempering, and will keep the yolk from scrambling. Once the egg yolk is incorporated into the hot mixture, slowly stir it back into the saucepan, whisking all the while. Cook over medium heat, stirring constantly, for 1 minute longer. Remove from heat and vigorously whisk in the 1/4 cup vinegar. If your sauce is too thick, add 1/4 - 1/2 cup chicken stock. Serve warm along thick slices of the corned beef.
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