Have you been looking for the perfect corned beef recipe your whole life? Well then, today is your lucky day. My Aunty Noma passed this recipe on to my mom. My dad was Irish, and proud of it. He had to put up with so much Norwegian heritage, she felt he needed a tradition or 2 of his own. We have celebrated St. Patrick’s Day my whole life and this recipe has been a part of it.
I’ve discovered over the years, people either love corned beef or run screaming from the room at the mere thought. There is also a small minority willing to put up with it if they get to have corned beef hash the next day. Greg is in that group. The 2 of us have a wee competition each year with the leftovers to see who makes the best hash. Sometimes I’ll even cook an extra brisket so that there is enough left over to insure hash and my second favorite sandwich in the world. Slices of corned beef on dense rye bread well slathered with yellow mustard is a gift from St. Patrick himself.
The secret to this recipe is the glaze. I know, brown sugar and mustard, really? After the corned beef was removed from the baking pan, Linda and I would always attack it with serving spoons to get any extra glaze for our meat slices. The combo just gives the meat an incredible oomph.
You owe it to yourself to give corned beef a try and see which camp you’re in. I can tell from here, you are going to love it.
Rinse corned beef brisket and cover with cold water in a large pot.
Add: 4 whole cloves
1 bay leaf
2 tablespoons cider vinegar]
1 clove of garlic
Bring to a boil, reduce heat to simmer and simmer for 30 minutes. Remove beef from liquid, saving the liquid to cook veggies. Place meat in roaster with cover. Bake at 250 degrees for 30 minutes per pound until tender (see note). When done, top with 1 cup brown sugar combined with 2 tablespoons yellow prepared mustard. Bake 10 minutes more at 300 degrees.
Serve with potatoes, carrots and cabbage.
* From the Recipe Box:
I serve this every St. Patrick’s Day with cabbage, potatoes and carrots
This makes great next day sandwiches.
G & I always have a hash competition with the leftovers.
I made a change to the baking time. I like it really fall-apart tender, so I now bake it approximately 4 hours at 250 degrees.
I like a “flat” brisket, about 1 ½ to 2” thick by 5 x 7” or so. I know it when I see it and it’s always good.
Please buy good corned beef people.
and remember: Erin Go Bragh. Big kiss, Lynn
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