Simmered Corned Beef With Tangy Mustard Sauce

Corned Beef with Mustard Sauce
Corned Beef with Mustard Sauce. Laszlo Selly/Photolibrary/Getty Images
  • 3 hrs 50 mins
  • Prep: 20 mins,
  • Cook: 3 hrs 30 mins
  • Yield: 12 to 18 Servings (2 1/2 cups)

This thick and tangy mustard is excellent with the corned beef, and it makes a great spread for leftover corned beef sandwiches.

What You'll Need

  • 1 corned beef brisket (about 5 to 6 pounds)
  • 12 peppercorns
  • 1 large bay leaf
  • 1/4 cup brown sugar (firmly packed)
  • For the Mustard Sauce:
  • 1/4 cup butter
  • 1/4 cup flour
  • 3 tablespoons dry mustard
  • 2 tablespoons brown sugar
  • 1 1/2 teaspoons salt (or to taste)
  • Optional: dash ground red pepper
  • 2 cups milk
  • 2 large eggs (beaten)
  • 1/4 cup cider vinegar

How to Make It

  1. Place corned beef in a kettle; cover with water and add peppercorns and bay leaf. Simmer for about 3 1/2 hours, until tender.
  2. Place meat, fat side up, on a rack in broiler pan. Sprinkle 1/4 cup of brown sugar over the meat. Broil about 4 to 5 inches from heat until sugar bubbles.
  3. Slice meat and serve with the mustard sauce.
  4. Mustard Sauce

  5. In a saucepan over low heat, melt butter; stir in flour until smooth. Add dry mustard, 2 tablespoons of brown sugar, the salt, and red pepper. Cook, stirring, for 2 minutes. Gradually stir in milk, stirring constantly until mixture thickens and boils, about 1 minute.
  1. Add about 1/2 cup of the hot mixture to the beaten eggs, then quickly stir egg mixture back into the hot mixture in saucepan. Cook over medium heat, stirring constantly, for 1 minute longer.
  2. Remove from heat and whisk in the 1/4 cup of  vinegar.
  3. Serve warm with corned beef.