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.
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