Narsai David Recipe: Corned Beef With Mustard Glaze

Narsai David is the KCBS Food and Wine Editor. He has been a successful restaurateur, chef, TV host, and columnist in the Bay Area spanning four decades.

(KCBS) – KCBS Food and Wine Editor Narsai David offers a recipe perfect for St. Patrick’s Day that’s coming up soon.

Place raw corned beef brisket in pot. Add 2 tablespoons pickling spice and water to cover. Bring water to boil, cover pot and simmer until tender.

KCBS Food And Wine Editor Narsai David:

Remove from pot and wait until cool enough to handle. If the brisket is 2 pieces of meat separated by a layer of fat, cut the 2 pieces apart and trim all excess fat. If desired, leave 1/4″ of fat on one side and score it into one inch squares as you would a ham.

Make a glaze consisting of half brown sugar and half prepared mustard. Rub glaze over corned beef and place in hot oven (400˚) for 10-15 minutes just until sugar melts. Slice across the grain for the most tender result.

(© 2011 CBS Broadcasting Inc. All Rights Reserved. This material may not be published, broadcast, rewritten, or redistributed.)

More from Narsai David
Comments

One Comment

Leave a Reply

Please log in using one of these methods to post your comment:

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

More From CBS San Francisco

Get The New CBS SF Bay Area Local App
Got Our Weather App?

Listen Live