Caramelized Corned Beef Brisket

by Zehorit Heilicher, Tastemaker in Residence   

California’s sunshine is a wistful, wishful memory while I trudge through another gloomy, grey Minnesota winter day. Normally, I would feel my house with baking therapy aromas to combat my blues, but my oven is still on the fritz, unreliable and cranky and the new oven won’t be here until next week… So, I turn to my stove top for my continued No-Oven Challenge… If I can’t bake, I will resort to hearty, flavorful and comforting winter meals, and boy, do I have a simple and easy one for you! Three easy steps: First, purchase a package of corned beef brisket and cook as directed, then make a delicious, sweet-spicy mix and spread it all over, and last, bake it in the oven. All that is left for you to do is to slice and enjoy along your favorite side! (I vote for mashed potatoes and green beans) ANy leftovers are great in a sandwich, shredded into a hash or chopped into soup, No waste here! So, do not despair of coming up with yet another dinner - I’ve got you covered! Take a bow and then enjoy! ( I won’t even ask for credit!)

Simple and delicious caramelized corned beef brisket, perfect with creamy mashed potatoes and lemony green beans on a cold winter night.

Serves 4

Simple and delicious caramelized corned beef brisket, perfect with creamy mashed potatoes and lemony green beans on a cold winter night

Ingredients

For cooking the brisket:

3 lbs Corned beef brisket, raw

1 spice packet, (comes in package)

4 quarts cold water

For Caramelizing the Brisket

1 cup light brown sugar

1/2 cup Dijon mustard

1.5 tsp minced garlic

1/2 tsp chili powder

Salt and black pepper, to taste

Instructions

1. Cook the Brisket: Take brisket out of plastic wrap and rinse well. Place the brisket in a large Dutch oven, pour the content of the seasoning packet over it and cover with the cold water.

Place the pot, covered, on medium high heat and bring to a boil. Reduce temperature and simmer the meat for 2.5 hours until tender, but does not fall apart.

2. Caramelize: While the brisket is simmering, whisk together the brown sugar, Dijon mustard, garlic and chili powder. Set aside.

When the brisket is done simmering, heat oven to 375F and prepare a roasting pan, that is fitted with a grate. Pour some water into the bottom of it and grease the grate covering it well (I use a spray). Do not discard the cooking liquid.

Using tongs and a large spatula, gently lift the brisket out of the hot water and place on the roasting pan grate. Using a large spoon, coat the top and sides of the brisket with the Dijon-brown sugar mixture and season with salt and pepper. Reserve 2-3 tablespoons  of the mixture to make a sauce.

Place the pan in the oven and cook for 30 minutes or so, until the brisket is caramelized golden brown, candy like. If it is slow to caramelize, you can use the broiler, just watch it carefully - that sugar burns might fast!!

Take the brisket out of the oven and let it rest for 5-10 minutes.

3. Finish & Serve: While the brisket caramelizes in the oven, place the 3 tablespoons of reserved Dijon-Brown sugar mixture in a small saucepan and add 1-1.5 cups of the cooking liquid (strained from seeds and any floaters in the liquid). While the mixture well and bring to a simmer on medium heat, stirring often. Taste the mixture and season with salt and pepper as needed. Slice the rested brisket thinly and serve hot along with the sauce.