This recipe is, hands down, my new favorite way to prepare corned beef. With the perfect balance of sweet and tangy, this easy recipe is A+ Awesomeness.
PS. I corned/ pickled this brisket myself, and so can you. Check out my easy 'DIY Corned Beef/Pastrami' here.
1 5-6 lb. Corned Beef Brisket
1 cup Clover Honey
1/2 cup Yellow Mustard
2 tsp. Curry Powder
2 cloves Garlic
20 0z. can Pineapple Chunks, with juice
Onion Powder and Garlic Powder
Combine the honey, mustard, curry powder, garlic, and pineapple chunks. Set aside in the refrigerator.
Season the corned brisket with onion and garlic powders. Sear the meat in a large soup-pot over high heat for about 3-5 minutes on each side, or until lightly browned. Add enough water to cover and bring to a boil. Lower heat and simmer for 2-3 hours, until roast is tender.
Preheat oven to 400°F. Remove roast from pot and place in a baking dish. Cut an ‘X’ across the top-center of the roast and pour the reserved honey-mustard sauce on top. Bake for 20-30 minutes, uncovered, basting every 10 minutes. Allow to cool before slicing. Serve warm or at room temperature.
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