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    Mustard-Glazed Corned Beef


    This Nations Best® Corned Beef recipe is perfect served at room temperature with potato salad and sliced tomatoes. Once glazed, let it sit for an hour before serving to allow the flavors to develop.


    • 1 Nations Best® Corned Beef (7 to 8 lb, raw)
    • 2 onions, peeled and quartered
    • 2 large cloves garlic, smashed
    • 4 whole cloves
    • 2 bay leaves
    • 1 tsp salt
    • 1/4 tsp freshly-ground black pepper
    • 1/2 c dark corn syrup
    • 1 Tbsp Dijon mustard


    1. Rinse the corned beef and place it in a large heavy pot or a Dutch oven along with the onions, garlic, cloves, bay leaves, and salt and pepper. Add cold water to cover. Bring to a boil, reduce the heat, and simmer, covered, until the beef is tender, about 4 hours.
    2. Remove corned beef from cooking liquid, cool and then refrigerate, well wrapped, overnight.
    3. The next day, combine the corn syrup and mustard in a small saucepan. Simmer gently, stirring occasionally, for about 8 minutes.
    4. Position a rack in the oven 5 inches from the broiler. Preheat the broiler. Trim excess fat from the meat, place the corned beef in a broiler pan, and brush some of the mustard glaze on it. Broil in the oven for 10 minutes, while brushing more glaze on it every few minutes. Watch to make sure it doesn’t burn or overcook.