I love it when corned beef goes on sale! It’s one of those things we don’t eat very often, but I truly love it. I served this with some roasted baby carrots and some spinach mashed potatoes. The perfect end to our weekend.
1 package corned beef (about 2.5-3 lbs.)
8 cups water
For the sauce:
2 tbsp. honey
2 tbsp. dijon or coarse mustard
1 garlic clove, grated
4 tbsp. Guinness
First remove the beef from the package and rinse off the liquid it’s packed in. Make sure to rinse it really well. Place the water into a pressure cooker and then add in the beef. If the corned beef has a little seasoning packet in it, go ahead and add that to the water. Close the lid and cook on medium heat for one hour. Once the pressure has released from the pot, take the meat out and place it, fat up, on a cookie sheet. Trim off the excess fat from the top of the corned beef.
Next prepare the glaze by combining the mustard, honey, Guinness and garlic in a small mixing bowl. Blend everything well and brush the tops and sides of the beef with this glaze. Broil the beef about 6″ from the burner until you have a nice golden color. Remove the tray from the oven and slice the beef. If there are any sauce drippings, collect them (adding a little water to thin it out) and serve over the beef.