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Braised Corned Beef + Orange Marmalade Mustard Glaze

By: Sarah Kelly

I prefer braising corned beef compared to boiling it any day, especially for the main centerpiece of a meal. A pro tip for braising: sear each side of the corned beef before cooking in the oven. The brown sear adds a ton of flavor and helps set the external texture. I used the SRF Corned Beef ½ Round made from the bottom round flat, but you can also use the SRF version made from the brisket flat.

Ingredients

Corned Beef

  • SRF Wagyu Corned Beef – ½ Round Buy Now
  • Seasoned packets included
  • 1 cup currants
  • 6 oz. tomato paste
  • 2 cups Dijon mustard- divided, reserving ½ cup for the end.
  • 2 cans beer
  • 2 quarts beef stock
  • ¼ cup sherry vinegar
  • 4 cloves garlic, smashed
  • 4 thick slices of yellow onion
  • 1 13 oz. jar orange or apricot marmalade such as Bonne Maman, reserving ½ cup to finish
  • Salt + pepper

Corned Beef

Preheat oven 275°F.
Season the corned beef with salt and pepper.
Place a Dutch oven on the stove top. Heat on high with 1 tablespoon beef tallow or veg oil with a high smoke point, like grapeseed.
Turn to medium high heat. Add the corned beef and sear on all 4 sides for 3 to 5 minutes per side. Take meat out of the Dutch oven and place on a tray.
Turn to medium heat and sauté the onions for about 5 minutes. Add the tomato paste and let cook for 3 minutes. Add the rest of the ingredients and bring to a simmer.
Return beef to the Dutch oven and cover. Place in the oven and cook about 1 hour per pound until tender. Keep an eye on the liquid and add more water and stock if needed so the top doesn't dry out.
Remove from the oven when the brisket is tender. (Target an internal temp is at least 180°F. ) Place meat on a sheet tray. Strain the cooking liquid and skim off the top layer of fat.
Turn the oven to 450°F. Place meat back into the now empty Dutch oven. Add 2 cups of strained liquid to the bottom of the Dutch oven.
In a small bowl whisk together ¼ cup cooking liquid and the reserved mustard and jam. Pour over the top of the corned beef. Leave uncovered and return to the oven to caramelize the glaze, about 8 to 10 minutes.
Slice and serve with reserved cooking liquid, mustard and pickles.