Brush a thick coating of Dijon mustard over the entire piece of beef. Preheat the oven to 375 degrees. ; Pommery Green Peppercorn Mustard - Tangy, piquant green peppercorn will fit right in with all the spices the corned beef was cooked in. ; Edmond Fallot Pinot Noir Dijon - Rich, somewhat sweet Pinot noir pairs very well with beef. The creamy mustard is the perfect accompaniment, along with a little prepared horseradish, if you like. https://copykat.com/baked-corned-beef-is-delicious-in-this-recipe https://www.dontsweattherecipe.com/corned-beef-mustard-sauce Lakeshore Mustard With Irish Stout - You can't have corned beef and cabbage without beer, so why not put it in the mustard, too? Stir in the chives and serve over corned beef, cabbage and other vegetables. Place fat side up on a large piece of tin foil. Reduce heat to a simmer and slowly add the roux, a little at a time until the sauce is thick enough to coat the back of a spoon. Next, sprinkle the brown sugar on top evenly. To finish the sauce, bring the broth, cream, horseradish and mustard to a boil in a small saucepan. For this recipe, you’ll need corned beef, beer, Dijon mustard, and prepared horseradish. I don’t like to use the provided seasoning packet so I discard it. corned beef dinner with creamy mustard sauce This one-pot meal, consisting of corned beef brisket, cabbage and other veggies, is especially popular on the East Coast. Layer a large piece of tin foil in a baking pan then place the corned beef fat side up on top of the foil. Remove the corned beef from the package and rinse under cold water; then place in a large stock pot or Dutch oven. https://www.closetcooking.com/corned-beef-glazed-in-honey-and-mustard Drain the water and pat the corned beef dry. For the Corned Beef: 1 (5-pound) corned beef brisket 12 whole black peppercorns 1 large dried bay leaf 1/4 cup brown sugar (firmly packed) For the Mustard Sauce: 1/4 cup butter 1/4 cup flour 3 tablespoons dry mustard 2 tablespoons brown sugar 1 1/2 teaspoons salt (or to taste) 2 cups milk 2 large eggs (beaten) 1/4 cup cider vinegar