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Corned Beef With Tangy Mustard Sauce


Corned beef is simmered then served with a flavorful mustard sauce.

Cook Time: 3 hours, 30 minutes

Total Time: 3 hours, 30 minutes


  • 1 corned beef brisket, about 6 pounds
  • 1 dozen peppercorns
  • 1 bay leaf
  • 1/4 cup brown sugar, firmly packed
  • .
  • Mustard Sauce:
  • 1/4 cup butter
  • 1/4 cup flour
  • 3 tablespoons dry mustard
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • dash ground red pepper, optional
  • 2 cups milk
  • 2 eggs, beaten
  • 1/4 cup vinegar


Place corned beef in a kettle; cover with water and add peppercorns and bay leaf. Simmer for about 3 1/2 hours, until tender. Place meat, fat side up, on a rack in broiler pan. Sprinkle brown sugar over the meat. Broil about 4 to 5 inches from heat until sugar bubbles. Slice meat and serve with the mustard sauce.
Serves 12 to 18.

Mustard sauce: In a saucepan over low heat, melt butter; stir in flour until smooth. Add dry mustard, 1 tablespoon sugar, the salt, and red pepper. Cook, stirring, just until bubbly. Gradually stir in milk, stirring constantly until mixture thickens and boils, about 1 minute. Add about /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. Remove from heat and stir in the 1/4 cup vinegar. Serve warm with corned beef.
Makes about 2 1/2 cups of sauce.

More Corned Beef Recipes
Corned Beef and Cabbage
Glazed Corned Beef Dinner Recipe
Crockpot Corned Beef With Brown Sugar
Spiced Corned Beef with Cider
Corned Beef, Home-Cured
Corned Beef Bake
Homemade Corned Beef

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