Ingredients
The following ingredients have 4 Servings
- 3-5 pound corned beef brisket ((if using larger brisket, double the glaze but not the cooking water))
- 1/2 cup water
- 1 teaspoon honey
- 1 whole garlic ((cloves separated and peeled))
- 1 medium onion ((peeled and sliced))
- black pepper to taste
- 1/4 cup honey
- 1 tablespoon coarse grind dijon mustard ((seedy type))
- 2 teaspoons prepared horseradish
- 1/2 teaspoon soy sauce
- 1/2 teaspoon Worcestershire sauce
Instruction
- Rinse corned beef and set aside; discard seasoning packet if there is one.
- Stir honey into water until it dissolves.
- Place sliced onion and peeled garlic in the bottom of an oblong crock pot; top with brisket fatty side down and pour honey water over all.
- Cover and cook on low for about 8 hours until meat is tender and can be pulled with a fork.
- Preheat broiler to 500F and place oven rack to upper third of oven.
- Lift out corned beef as one piece and place it on a baking sheet lined with nonstick foil; trim away any fat, etc. Put the onion & garlic around the meat.
- Whisk together ingredients for the glaze and brush onto the top of meat (I used a silicone basting brush to do this).
- Place under broiler for one minute and remove.
- Carefully turn meat over and brush glaze on the other side. Broil again for one minute. (You can stop here or continue to apply glaze to alternating sides of the brisket and broil until it is used up)
- Let meat sit quietly ten to fifteen minutes, then slice the meat across the grain and serve with additional mustard or horseradish if desired.
