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Honey & Mustard Corned Beef

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.

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