Usually around St Patricks day I’ll grab a few corned beef briskets this year with the limits I was only able to get 1. So I made what was my son’s favorite this style of brisket and then rubbed it in via pictures and texts. If you’ve been following me you know I love brisket and make it many different ways. I’ve posted many her are a few Another attempt at smoke brisket Brisket in Sweet-and-Sour Sauce, Instant Pot Corned Beef Brisket, Flat, Single or First cut Brisket Jewish style , https://stevesacooking.com/201Another attempt at smoked Brisket…..
- 1 3-4 Pound Corned Beef Brisket
- 1/4 Cup Dijon Mustard
- 1/2 Cup Light Brown Sugar, Packed
- 2 Teaspoons horseradish
- 1 tablespoon pineapple juice (optional)
- Sliced Pineapple (optional)
Place corned beef brisket in a large Dutch oven, fat side facing down.
Cover completely with water by two inches.
Bring to boil and simmer on low until fork tender 4-6 hours
Preheat oven to 425 degrees.
Cover a large baking sheet with tin foil.
Remove brisket, allowing all excess water to drain back into the pot.
Place corned beef on the foil covered baking sheet, fat side facing up.
Gently skim the layer of fat off of the corned beef using a spatula; discard fat.
Mix mustard, brown sugar, pineapple juice and horseradish in a small bowl.
Smear the mustard mixture on top of the corned beef.
Place sliced pineapple on top
Bake in oven for 5 to 10 minutes; or until the mixture begins to bubble.
I sometimes use the broiler
Remove from oven and let rest for 5 to 15 minutes.
Slice against the grain and serve