Homemade Corned Beef with Mustard Sauce

A graphic of a bull head

Ingredients:

Corned beef

  • 2.5-3kg Beef Brisket (from Grange Meat Co.)
  • 1 cup salt (for brining)
  • 1/2 cup sugar
  • 2 tbsp mustard seeds
  • 4 cloves crushed garlic
  • 1 tbsp whole peppercorns
  • 6 whole cloves
  • 3-4 bay leaves
  • enough water to cover the brisket in the pot

Mustard sauce

  • 1 tbsp mustard powder
  • 1/2 cup cream
  • 1 tsp sugar
  • 2 tbsp vinegar (preferably white wine vinegar)

Method:

  1. Brining the beef

Combine water, salt, sugar, mustard seeds, crushed garlic, peppercorns, cloves, and bay leaves in a large pot. Bring to a boil, then cool to room temperature. Submerge your beef brisket in the brine, and let it sit in the refrigerator for 5 to 7 days.

  1. Rinsing the beef

Once brined, rinse the brisket under cold water to remove excess salt.

  1. Cooking the corned beef

Cooking corned beef is a slow but rewarding process. Here's how to ensure it comes out tender and flavourful.Place your rinsed brisket in a large pot and cover it with water. Bring to a boil, then reduce to a simmer. Skim off any foam that forms on the surface.

  1. Simmering

Add additional spices if desired (such as more garlic or bay leaves) and simmer the beef for about 3 to 4 hours. The key to knowing how long to cook corned beef is to ensure it's tender enough to pull apart easily with a fork.

  1. Mustard sauce preparation

While your corned beef is simmering, prepare the mustard sauce. Whisk together mustard powder, cream, a touch of sugar, and vinegar in a small saucepan and bring to a simmer, stirring continuously until thickened.

  1. Serving

Once your corned beef is cooked, slice it against the grain for maximum tenderness. Serve it drizzled with your homemade mustard sauce. Corned beef pairs wonderfully with boiled potatoes, sautéed cabbage, or a fresh green salad for a balanced meal.

< BACK TO ALL RECIPES