This stuff is GOOD. A simple corned beef brisket, boiled briefly to reduce excess saltiness, then baked with a cane syrup and Creole mustard glaze. GUH. I’d never baked corned beef before with a sweet accent, but it really does make perfect sense–kind of like dragging your slice of bacon through the extra pancake syrup on your plate before taking a bite. You do that, don’t you? If you bake ham with brown sugar, you’ll like this.
This isn’t really an original idea; I saw several recipes online for baking corned beef with mustard and brown sugar when I was trying to figure out how to cook it. But the whole cane syrup transition came from thinking about the card game called “Making Grocery.” Have you ever heard the charming phrase “making grocery,” which means going to the store to buy groceries in Louisiana? No? Well, it’s real. The game is a version of “Go Fish,” except you ask your neighbor for ingredients, not plain old number cards, and if they don’t have what you want, you “go make grocery.” Ha!
Here are a few of my favorite cards. I love the artwork! They’re all so cute and colorful, and definitely highlight some heartily cherished pantry staples. I’d just been thinking about using Steen’s cane syrup in something, and then the whole brown sugar-corned beef thing came up. If something’s good with brown sugar, it is better with Steen’s. Cane syrup is a little milder than molasses, but richer and toastier than honey. And Creole mustard is grainy and more pungent than regular mustard, so paired together, they make an awesome glaze for any old kind of roast. I’m thinking about testing some out on chicken, next.
Like a lot of recipes on this site, this one takes a while, but it’s almost entirely hands-off, movie-watching work. Plus you’ll have some of the best sandwiches on the planet for the next few days.
- 1 4- to 5-pound corned beef brisket
- 3 Tablespoons cane syrup (a combination of honey and molasses can be substituted)
- 4 Tablespoons Creole mustard (or other grainy, spicy mustard)
- Preheat oven to 325.
- Rinse the corned beef well and discard the spice packet, if included. Place beef in a 6 or 8-quart pot and cover with fresh cold water. Bring to a boil over high heat and simmer for one minute. Turn off the heat, discard the water, and place the beef, fat-side up, in a baking dish (line the dish with foil for easier cleanup later, if you like).
- Combine cane syrup and mustard in a small bowl. Brush top and sides of beef with mixture, leaving most of it on the top. If you like, you can make some slits randomly around the beef to let the glaze sink down into it a little better.
- Pour a cup of water into the baking dish around the corned beef (not over it). Cover with foil and bake at 325 for 2 hours. Remove the foil and bake another hour, until the beef is deeply browned on top and fork tender (or you can leave the foil on for most of the entire 3 hours if it looks like it's getting too dark). If the glaze starts to burn on the bottom of the pan, add a little more water.
- Let rest for 5 to 10 minutes before slicing and DEVOURING.