Maple & Mustard Corned Beef

Maple & Mustard Corned Beef is a brined beef brisket glazed with tangy mustard and sweet maple syrup, then braised until tender. The glaze caramelizes in the pan and the long, slow cooking breaks down the tough meat into something you can cut with a fork.

Ingredients for Maple & Mustard Corned Beef

Corned beef brisket is already salt-cured and needs gentle braising to stay moist. Whole grain mustard and Dijon mustard bring sharp, complex flavor to the glaze. Maple syrup adds sweetness and helps the glaze stick to the meat. Apple cider vinegar cuts the richness and balances the maple. Garlic and fresh thyme deepen the sauce. Beef broth keeps the meat from drying out as it cooks. Black pepper and bay leaves round out the seasoning.

Why This Maple & Mustard Corned Beef Works

Corned beef comes already brined and salty, so it needs liquid to braise in or it turns dry and tough. Braising low and slow in broth lets the collagen in the tough cut break down into gelatin, which makes the meat tender and gives the liquid body.

The glaze is built in two stages. First you brown the meat in a hot pan to develop color and flavor on the surface. Then you add the glaze ingredients to the pan and simmer everything together, so the mustard, maple, and vinegar meld into the braising liquid and coat the meat as it cooks.

The long cooking time (about three and a half hours) is not optional. Corned beef brisket is a tough cut that needs time to soften. You will know it is done when a fork slides through the thickest part with no resistance.

Mistakes To Avoid

Skipping the browning step leaves the meat pale and one-note. The Maillard reaction that happens when meat hits a hot pan creates the deep, savory notes that mustard and maple alone cannot give. Without it, the dish tastes flat.

Cooking the meat at too high a heat causes the outside to toughen before the inside gets tender. The braising liquid should barely bubble, not boil. A gentle simmer lets the meat soften evenly from edge to center.

Cutting into the meat before it rests lets all the flavorful juices run out onto the plate. After three and a half hours of cooking, the muscle fibers are relaxed and hold liquid easily, but only if you give them a few minutes to settle once the heat is off.

Overcrowding the pan when you brown the meat steams it instead of browning it. Work in two batches if your pan is small, or use a larger Dutch oven. The meat needs dry heat and room for steam to escape.

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Ingredients

• 1 corned beef brisket, about 3 to 3 1/2 pounds
• 2 tablespoons whole grain mustard
• 2 tablespoons Dijon mustard
• 1/4 cup maple syrup
• 3 tablespoons apple cider vinegar
• 4 cloves garlic, minced
• 4 sprigs fresh thyme
• 2 cups beef broth
• 1/2 teaspoon black pepper
• 2 bay leaves
• 1 tablespoon vegetable oil

Step-by-step Instructions

1. Pat the corned beef dry with paper towels and trim excess surface fat, leaving a thin cap.
2. Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes.
3. Place the brisket in the pan and brown for 4 to 5 minutes until the bottom is deeply browned, then turn and brown the other side for 4 to 5 minutes more. Transfer to a plate.
4. In a small bowl, whisk together both mustards, maple syrup, apple cider vinegar, minced garlic, and black pepper until smooth.
5. Pour the mustard mixture into the hot pan and scrape up any browned bits from the bottom with a wooden spoon, about 1 minute.
6. Return the brisket to the pan and pour in the beef broth. Add the fresh thyme and bay leaves. The liquid should come halfway up the side of the meat.
7. Bring to a bare simmer, then cover the Dutch oven and transfer to a 325°F (160°C) oven.
8. Braise for 3 to 3 1/2 hours, turning the meat every 45 minutes and spooning the braising liquid over it. The meat is done when a fork slides through the thickest part with no resistance and an instant-read thermometer reads 190°F (88°C) when probed into the thickest part.
9. Remove the pan from the oven and transfer the brisket to a cutting board. Let it rest for 10 minutes.
10. Skim the fat from the surface of the braising liquid, discard the thyme sprigs and bay leaves, and strain the liquid through a fine sieve into a serving bowl.
11. Slice the brisket against the grain into 1/4 inch thick slices and arrange on a platter. Pour some of the braising liquid over the meat and serve the rest on the side.