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Glazed Corned Beef with Lentils
Glazed Corned Beef with Lentils
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Prep Time:
200 minutes
Cook Time:
60 minutes
Total Time:
260 minutes
Simmered brisket with veggies and pickling spices, glazed with honey mustard and baked. Serve with chili-spiced lentils.
Ingredients:
  • 2 quarts water
  • 4 pounds corned beef brisket
  • 1 large onion
  • 1 large carrot
  • 1 stalk celery
  • 2 cloves garlic
  • 1 tablespoon pickling spice
  • 0.25 cup packed brown sugar
  • 0.5 teaspoon ground ginger
  • 3 tablespoons Dijon-style prepared mustard
  • 0.25 cup honey
  • 0.25 cup red chile sauce
  • 2 cups dry lentils
  • 1 tablespoon chopped fresh parsley
Instructions:
  • Wrap pickling spice in a cheesecloth square. In a big stew pot, mix water, brisket, whole vegetables, garlic, and wrapped pickling spices. Boil, then simmer for 3 hours.
  • Set up a cooking rack in a shallow baking dish. Take the brisket out of the cooking liquid and position it on the rack with the fat side facing up. Keep the cooking liquid aside. Combine brown sugar, ginger, mustard, and honey in a mix and drizzle the glaze over the meat.
  • Place in a hot oven at 350°F (175°C) for 30-40 minutes without covering.
  • While waiting, ready the lentils by combining 3 cups of cooking liquid from the brisket and chili sauce in a medium saucepan. Bring to a boil, add lentils, and simmer for 30 to 40 minutes until tender. Sprinkle with parsley and serve alongside the brisket.

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