Grilled corned beef with slices on a wood cutting board.

Corned Beef with Mustard Plaster

Name: Corned Beef with Mustard Plaster Recipe
Prep time: 4 h
Cook time: 2 h
Yield: 8-10 Servings
Cuisine: Beef
Ingredients: 1 Corned Beef Brisket (3-1/2 to 4-1/2 lb); 1/3 cup Spicy Brown Mustard; 1 tsp Prepared Horseradish (not cream style); 2 tsp Ground Coriander Seed; 2 tsp Ground Black Pepper; 1 tsp Freshly Cracked Black Pepper; 1 tsp Cayenne Pepper; Additional Items:; Heavy-duty Aluminum Foil; Instant Read Digital Thermometer; Dutch Oven or Large Pot; Oven Safe Plate; Medium Bowl; Drip Pan; For Serving:; Grilled Tri-Colored Potatoes; Emerald City Slaw

Courtesy of Bull Outdoor Products

Makes: 8-10 servings
Prep Time: 2 - 4 hours
Cook Time: 1 - 2 hours

Ingredients:

Corned Beef Brisket (3-1/2 to 4-1/2 lb)
Spicy Brown Mustard
Prepared Horseradish (not cream style)
Ground Coriander Seed<
Ground Black Pepper
Freshly Cracked Black Pepper
Cayenne Pepper

Additional Items:

Heavy-duty Aluminum Foil
Instant Read Digital Thermometer
Dutch Oven or Large Pot
Oven Safe Plate
Medium Bowl
Drip Pan

For Serving:

Grilled Tri-Colored Potatoes
Emerald City Slaw

Directions:

Remove corned beef from package and place it, any accumulated package juices, and pickling spice package into a large pot or Dutch oven.
Cover brisket with water up to 1-inch above the brisket.
Place a small plate on top of the meat to keep it submerged.
Bring to a low simmer around 165°F to 170°F for 90 minutes.
Remove from heat and let rest in water while it cools to room temperature - this will help to leech some of the salt from the meat.
Wrap tightly in plastic wrap and let rest refrigerated overnight. Reserve the poaching liquid.
Remove corned beef from refrigerator an hour or so before you want to start grilling.
In a medium bowl, stir together remaining ingredients.
Tear off a piece of heavy-duty aluminum foil (or two pieces of regular foil) big enough to wrap corned beef.
Completely coat the corned beef with the mustard plaster and place in the middle or the foil.
Bring up the sides of the foil, crimp and roll down; roll in the ends tightly.
Set up grill for indirect cooking (no need for a drip pan) and stabilize the temperature around 300°F to 325°F.
Place foil-wrapped corned beef on the grill (not over the heat) and close the grill cover.
Grill until the internal temperature of the meat is 180°F to 185°F.
Remove from grill and let rest before slicing.

For serving:

Use the poaching liquid to boil and flavor tri-colored new potatoes for Grilled Tri-Colored Potatoes.
Slice Corned Beef.
Serve sliced corned beef and grilled potatoes with a heaping side of my Emerald City Slaw.