A full four years back, I shared a favorite recipe for Honey 'n Mustard Corned Beef and, even after all this time, I still regularly receive glowing reports from newsletter readers who've made this their first choice, go-to recipe.
Of course, the mailing list was a fraction of the size back then, meaning countless Meatland customers and friends have missed out.
With our famous corned beef currently on a very special offer, and Channuka lighting hosting in full swing, it seemed only fair that I share this flavorful winner with all.
It adds just one extra cooking step to the laughably easy preparation method but produces exceptional results every time.
Grab a tub of Flaum pickles - featured above as a weekly special - plus our sale price corned beef and treat your loved ones to a truly unforgettable Channukah meal.
Talk about bringing light to life and Channukah!
2 - 2 1/2 kg Meatland corned beef (ON SALE NOW)
2 tablespoons Meatland pickling spice OR a few bay leaves and peppercorns
1/4 cup honey
1/4 cup wholegrain Dijon mustard (smooth will work too)
1 teaspoon coarse black pepper
3 tablespoons dark brown sugar
1: Place defrosted meat in a deep pot with all the juices from the packaging plus extra pickling spice or bay leaves/peppercorns, cover with water, and simmer for one hour per kg then allow to cool in water.
2: Remove meat from water and pat dry then mix 1/4 cup honey,1 teaspoon coarse black pepper and 1/4 cup wholegrain mustard together.
3: Spread most of mixture over beef, place in the center of a large piece of foil, and sprinkle over brown sugar.
4: Bring up foil to make a parcel, cook enclosed at 180 C for 40 minutes, then open up and spread over remaining mustard mixture.
5: Cook open on grill for 5 to 10 minutes to brown then allow to rest before slicing.