Mustard-glazed Corned Beef with Baby Vegetables in Golden Ale Broth

Name: Mustard-glazed Corned Beef with Baby Vegetables in Golden Ale Broth
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 18 baby carrots (about 4 in. long), rinsed and peeled, or baby-cut carrots, rinsed; 1 teaspoon black peppercorns; 2 kilograms piece center-cut corned beef brisket; 1 dried bay leaf; 680 grams head green cabbage , cored and cut into 6 or 8 wedges; 118 milliliters About sweet-hot mustard such as honey-Dijon; 8 red or white onions (1 in. wide, 1/2 lb. total), peeled; 473 milliliters golden ale or wheat beer; 1 teaspoons whole allspice; 18 Yukon Gold potatoes (1 to 1 1/2 in. wide), scrubbed

Mustard-glazed Corned Beef with Baby Vegetables in Golden Ale Broth might be a good recipe to expand your main course repertoire. Watching your figure? This gluten free and dairy free recipe has 779 calories, 42g of protein, and 37g of fat per serving. This recipe serves 8. From preparation to the plate, this recipe takes around 45 minutes. If you have allspice, bay leaf, peppercorns, and a few other ingredients on hand, you can make it. To use up the whole allspice you could follow this main course with the Allspice Angel Food Cakes With Pineapple Curd And Oven-dried Pi as a dessert.

Instructions

Trim and discard most of the fat from the surface of the brisket. Rinse meat thoroughly under cool running water, massaging to release the salty brine.

Ingredients you will need

Brine

Water

Meat

In a 5-quart or larger electric slow-cooker, combine onions, carrots, potatoes, peppercorns, allspice, cloves, and bay leaf.

Ingredients you will need

Peppercorns

Allspice

Bay Leaves

Potato

Carrot

Clove

Onion

Lay meat, fattiest side up, on vegetables.

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Vegetable

Meat

Add the ale. Cover and cook until brisket is very tender when pierced, 8 to 9 hours on low, 6 to 7 hours on high. If possible, turn meat over about halfway through cooking.

Ingredients you will need

Meat

Ale

With 1 or 2 slotted spoons, transfer brisket, fattiest side up, to a 10- by 15-inch pan. Using hot mitts, drain juice from cooker into a 5- to 6-quart pan; turn heat in slow-cooker to low to keep vegetables warm.

Ingredients you will need

Vegetable

Juice

Equipment you will use

Frying Pan

Add cabbage to juice and bring to a boil over high heat. Cover and cook until cabbage is brighter green and barely tender when pierced, 5 to 7 minutes. Meanwhile, spread fatty side of brisket with 1/2 cup mustard and broil about 6 inches from heat until surface sizzles, about 3 minutes.

Ingredients you will need

Cabbage