Jasper's Kitchen: St. Pat's Corned Beef 🥩🍀

Oh, don't we feel lucky to have Chef Jasper making a flavorful and tender corned beef! 🍀 Dress it up with some beer mustard sauce, and you'll be wishing for more. Serve with a side of rye bread, cabbage, or potatoes, and enjoy the Irish spirit!
St. Patrick’s Day Corned Beef
3 lbs Fresh Corned Beef
1/2 cup Orange Marmalade
4 Tbs Dijon-Style Mustard
4 Tbs Brown Sugar
2 Cloves Garlic (Minced)
Instructions
Place corned beef and seasoning from package in a large pot. Cover with water. Bring to a boil. Simmer over low heat until tender, about 2 1/2 hours.
Test for doneness with a fork. Preheat oven to 350 degrees. In a mixing bowl, combine the marmalade, mustard, brown sugar, and garlic.
Remove meat from pot and drain. Place on an oven-proof dish or pan. Spread glaze over meat to cover.
Bake at 350 degrees for 30 to 35 minutes or until glaze is just brown and crisp. Slice meat & serve either hot or cold with Beer Mustard Sauce.
Beer Mustard Sauce
3/4 cup coarse-grained Dijon mustard
1/4 cup dark beer
2 teaspoons finely minced shallot
3 Tablespoons brown sugar
1 teaspoon horseradish
2 Tablespoons Honey
While the corned beef is cooking make up the mustard mixture whisking all ingredients in a bowl and then store in the refrigerator until ready to serve.

[@DavidDavis-fishing]

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[@levinamukbangasmr]

Wonderful recipe looks delicious 👌👍