Kevin's Corned Beef Brisket with Secret Sauce
So the best way I have found is to braise the brisket first. I use a large roasting pan with a tight fitting lid. I cut up 4 or 5 large red onions, 3 large lemons and 3-4 cups water or chicken stock.
Place all of that in the bottom of the roasting pan and then the brisket, fat side up. Cover it and cook on the middle rack at 225 for about 6 to 8 hrs. Baste it occasionally but don’t get carried away or you will loose too much moisture. Now pace your self and have a few Jameson’s Irish Coffees and maybe a round of Golf.
Meanwhile make up the secret sauce. Use a small saucepan add ¼ cup of olive oil, 1/2 cup Demerrara sugar, 1-1/2 cups coarse Dijon mustard, 1 cup water, 1/8 cup maple syrup to taste. Heat at medium and allow it to thicken up.
When the brisket is done, remove from the pan, discard the onions etc and put the brisket back in the pan. Baste the brisket with the sauce and continue cooking for another 1-2 hrs at 350. This will firm up the outside and caramelize the sauce. Save ½ the sauce to pour on the brisket after it is sliced.
There is really no secret, I like to have the bite of the Dijon, Laurie likes it a little sweeter. Just adjust the ingredients to your taste.
You will probably have to double this for the larger briskets.
Good luck and happy St pats
Kevin
Place all of that in the bottom of the roasting pan and then the brisket, fat side up. Cover it and cook on the middle rack at 225 for about 6 to 8 hrs. Baste it occasionally but don’t get carried away or you will loose too much moisture. Now pace your self and have a few Jameson’s Irish Coffees and maybe a round of Golf.
Meanwhile make up the secret sauce. Use a small saucepan add ¼ cup of olive oil, 1/2 cup Demerrara sugar, 1-1/2 cups coarse Dijon mustard, 1 cup water, 1/8 cup maple syrup to taste. Heat at medium and allow it to thicken up.
When the brisket is done, remove from the pan, discard the onions etc and put the brisket back in the pan. Baste the brisket with the sauce and continue cooking for another 1-2 hrs at 350. This will firm up the outside and caramelize the sauce. Save ½ the sauce to pour on the brisket after it is sliced.
There is really no secret, I like to have the bite of the Dijon, Laurie likes it a little sweeter. Just adjust the ingredients to your taste.
You will probably have to double this for the larger briskets.
Good luck and happy St pats
Kevin