- 1 corned beef brisket, 1st cut, 4-5 lbs
- 1 (12 oz) bottle dark beer
- 1 yellow onion, halved
- 4 garlic cloves, smashed
- 3 bay leaves
- 2 tbsp whole pickling spice
- 2 carrots, cut into chunks
- 2 celery stalks, cut into chunks
- 1/3 cup dark brown sugar
- 3 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- Black pepper
Glazed Deli-Style Corned Beef Brisket
Ingredients
Method
- Rinse the brisket under cold water to remove surface brine.
- Place in a large pot, cover with water by 2 inches, and add the dark beer, onion, garlic, bay leaves, pickling spice, carrots, and celery.
- Bring to a boil, skim off any foam, then reduce to a bare simmer and cover partially.
- Cook 3-3.5 hours, until a fork slides into the thickest part with almost no resistance.
- Remove brisket and rest, tented, 10 minutes. Preheat the broiler.
- Whisk brown sugar, Dijon mustard, cider vinegar, and a generous grind of black pepper into a thick glaze.
- Trim the fat cap to about 1/4 inch, score it in a crosshatch pattern, and spread the glaze thickly over the top
- Broil 4-6 minutes, watching closely, until the glaze is bubbling and caramelized in spots.
- Rest 5 minutes, then slice thin against the grain and serve, spooning a little braising liquid over if desired.
Chef's tip
This is the classic glazed deli-style corned beef finish — the sugar-mustard glaze under a hot broiler in the last few minutes is what turns a good braise into a showpiece.
