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.
How to make corned beef brisket
While the brisket is simmering, prepare the vegetables. Cut the cabbage into wedges.
Peel and cut the carrots.
Simmer the corned beef in a heavy-bottomed Dutch oven. When the meat has simmered for a couple of hours, add the carrots and cabbage and continue cooking until tender, about 20-30 minutes.
Corned Beef Brisket with a Sweet Mustard Glaze Recipe
- 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
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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