Wednesday, May 30, 2012

Honey Mustard Corned Beef & Breaded Asparagus

Do you like Corned Beef?

Well, there are other ways of cooking it besides the norm - boiled with potatoes, corn and onions - we grill it with a brown sugar-mustard glaze!

Add a side of crusty, lightly breaded asparagus, and this is a perfect summer meal!




We started with a 3 lb corned beef.

We boiled it in 1 gallon of water and 1 bottle of beer for 2 1/2 hours.

Remove it from the water, and pat dry. Rub with the following seasoning blend.
  • 1 tablespoon mustard powder
  • 1 tablespoon coriander
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 teaspoon granulated garlic
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried thyme
Now, we did this the night before, and stuck it in the fridge till the next evening because this was a weeknight meal, but you can do it all in the same day if you have the time, or its the weekend.

Get your grill ready - about 250* - and prepare your glaze.
  • 2 tablespoons yellow mustard
  • 1 tablespoon whole grain mustard
  • 3 tablespoons brown sugar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon chili powder
  • pinch of black pepper
  • 2 teaspoons white vinegar
Mix all the above ingredients together in a bowl.


Put the corned beef on the grill utilizing indirect heat, and coat with glaze.

Add a foil pouch with a hole punched in it full of shaved wood to get a smokey taste.


Cook for about an hour, turning every 10 minutes and adding glaze. Its done when it's heated thru and the glaze has formed a nice crust.


Remove from the heat and let sit for 5 minutes before slicing.

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One of our sides was Breaded Asparagus, adapted from this recipe from Framed Cooks:
http://www.framedcooks.com/2012/05/honey-breadcrumb-asparagus-recipe.html/comment-page-1#comment-12639

Trim the ends off 1 lb of asparagus.


Mix together in a pie plate 1 egg white, 1 tablespoon honey, a pinch of cayenne and a few dashes of Tabasco until frothy.

In another pie place, put about 1 1/2 cups of panko crumbs.


Dip the asparagus in the egg wash, then into the panko crumbs.

Arrange on a sheet pan.


Bake at 450 for 5 minutes, broil for a few seconds on each side if not golden brown yet.

Let cool and serve!


I made a honey mustard dipping sauce - but no one ate it - the asparagus was amazing all by it self!

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I sliced the corned beef on the bias into about 1/2 inch pieces and served with the asparagus and a simple garlic, milk and parsley pasta.


The family LOVED it!


And with the rest of the corned beef, I sliced it paper thin for sandwiches tomorrow!

Enjoy!


~Candy

2 comments:

  1. Creative! I bet the asparagus would be awesome with tempura too!

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    1. I'm sure it would be, I pretty much think asparagus is goo any way ir is cooked! We eat it a few times a week when it is in season.

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