Secret to the Best Corned Beef: Brown Sugar and Mustard Glaze

Best Corned Beef with Mustard and Brown Sugar Glaze

I used to eat Corned Beef on St. Patrick’s Day because I had to, it was tradition. Now I eat it because I love it all thanks to one on my good friends. We were making copious amounts of Corned Beef and cabbage for a St. Patrick’s Day Party and she showed me how to make a delicious glaze for the beef that her family had made for years. It is so easy and simple, just 2 ingredients, brown sugar and Dijon mustard.

Easy Mustard and Brown Sugar Glazed Corned Beef

1 package corned beef brisket flat cut

seasoning packet from beef

brown sugar

dijon mustard

Cook beef with seasoning packet as directed, usually about 3 hours on simmer (or all day in a slowcooker). Remove beef and place on cutting board, let cool slightly. Preheat oven to 375. coat meat on all sides with dijon mustard, then press brown sugar into meat. I used about 1/4 cup mustard and 3/4 c brown sugar.

Best Corned Beef with Mustard and Brown Sugar Glaze

Place in oven and cook until a golden crust forms on the beef, about 20 minutes.

Best Corned Beef with Mustard and Brown Sugar Glaze

Slice and serve. We had it this year with roasted cabbage and Bailey’s Mashed Potatoes

Best Corned Beef with Mustard and Brown Sugar Glaze

Best Corned Beef with Mustard and Brown Sugar Glaze

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Simple Summer Flavor: Grilled Chicken and Vegetables with Lemon Mint Yogurt Sauce

Let’s admit it, simple, clean flavors are the best. Especially in the summer when produce is at its peak. This uncomplicated dish sings Summer and lets the true flavor of the food shine through. Delicious, filling and healthy, the chicken and vegetables are kicked up with the acid of the lemon, the freshness of the mint and a subtle kick from cayenne. Perfect for a Labor Day cook out or any day of the week.

Grilled Garlic Lemon Chicken and Vegetables

3 lbs of chicken ( I used boneless skinless thighs and breasts)

4-5 T olive oil

1 lemon juiced

1 T garlic

1/4 t cayenne pepper

salt and pepper

2 zucchini sliced in 1 inch rounds

2 cups eggplant cut in 1 inch chunks

2 sweet yellow onions halved

2 red bell peppers cut into 2″ x 2″ chunks

Combine 2 T olive oil, lemon juice, garlic, and cayenne pepper in a small bowl. Lay chicken in a shallow baking dish and por marinade over chicken using , tongs to turn chicken so it is coated on all sides. Sprinkle with salt and pepper and refrigerate covered for at least 20 minutes.

Meanwhile chop vegetables and place in a large bowl, add 2-3 tablespoons of olive oil and toss to coat, add salt and pepper .

Thread on skewers. I like to do each skewer with an individual vegetable so they cook evenly since different vegetables have different cooking times.

Preheat Grill and place chicken and veggie skewers on grill.

Cook until vegetables are slightly charred and softened slightly. The onions and zucchini will cook slightly longer.

Cook chicken to preferred temperature or until no longer pink. About 5 min per side.

Lemon Mint Yogurt Sauce

1 cup plain greek yogurt

1 lemon juiced

1t lemon zest

1 t garlic

2 T chopped fresh mint

salt and pepper

Combine all ingredients in a small bowl

Serve with grilled chicken and vegetables