Ingredients:
- 1 pkg corned beef brisket, uncooked
- 1/2 c yellow prepared mustard
- 1/2 c deli-style mustard
- 1/3 c mayonaisse
- 1/2 c honey
- 1/2 c brown sugar, packed
- 1/4 c butter
- 1/4 c apple cider vinegar
- 2 Tbsp pickling spice
Directions:
1. Preheat oven to 375 degrees. Rinse brisket in cold water. If you have a roasting pan with a rack, fill the bottom with water, and place the brisket on the rack above the water. If you don’t have a roasting rack/pan, you can make one. Pour water at least half-way up in a baking dish. Place a cake cooling rack on top of the baking dish with the brisket on this rack. If you don’t have a cooling rack, place the brisket on the top rack of the oven set in the middle with the lower rack just below it with the water-filled baking dish. The water acts as a steam bake for the brisket ensuring optimal juiciness. I like to place the brisket fat side up for the first half of cooking to allow for the fat to render down into the meat some.
2. Place the brisket in the oven to cook. Your complete cooking time will depend on the weight of your brisket, so cooking times are approximate (about 1 hour per pound).
3. Mix the remaining ingredients in a medium saucepan and heat on low on the stove. Keep it on the stove throughout the time the brisket cooks. I know it seems like a lot of sauce, but it will get used.
4. Every 20 to 30 minutes of cooking, spoon some of the sauce over the brisket.
5. Half-way through your cook time, flip the brisket over.
6. Spoon sauce over the top allowing it to run down the sides.
7. Place the brisket back into the oven.
Sweet & Sassy Corned Beef Brisket
8. Place sauce back on the stovetop on a low setting. The sauce will thicken as it cooks.
9. Once your meat is cook through, allow it to rest for about 15 minutes before cutting as this will allow the juices to set.
10. Slice thin for best tenderness. Pour the remaining sauce over the meat and serve.
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