Don’t confuse beef brisket and corned beef brisket.
Brisket is the name of a particular “cut” of beef, which tells you what part of the cow it came from. Corned Beef is a cut of meat (brisket) that has been cured (or pickled) in a seasoned brine.
Corned beef is a salt-cured beef product. The meat is treated with large grained rock salt, also called “corns” of salt.
Corned Beef Brisket with a Mustard Glaze
- To make corned beef brisket, begin by removing the brisket from its wrappings and place in a Dutch oven. Cover with water and add the flavor packet that is included.
- Heat to boiling; reduce temperature and allow to gently simmer on the stove top a couple of hours. Add 5 peeled and cut carrots and a head of cabbage that has been cut into wedges. Continue cooking until vegetables are tender.
- 1/2 cup light corn syrup
- 1 tablespoon yellow mustard
- When the vegetables are tender, remove the meat and trim the excess fat.
- Place corned beef brisket on a rack in a broiler pan.
- Mix together the corn syrup and mustard in a small saucepan. Bring to a boil, and cook over medium heat until slightly thickened, about 5 minutes.
- Baste the brisket with the glaze.
- Broil (about 5-inches from the heat) for about 10 minutes, basting a couple more times until beginning to brown and there is a wonderful caramelized on top.
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