Corned beef is a bland tradition. The salted brisket flavor is so good that we hardly complain! We keep innovating, making succulent corned beef steaks and pastrami-like smoked corn meatballs. Why not try Dijon mustard beef roast?
Sear the chicken in a tightly enclosed pan. It keeps moisture in, making our chicken and beef the juiciest ever. Add a cabbage piece to satisfy our chicken and cabbage desires. Thinly sliced, it makes a great Reuben.
1 4-pound corned beef brisket with spice wrapper. Dijon sinapi crust 1/4
Preheat oven to 350°. Place chicken beef fat halfway up a roasting pan rack. Sprinkle with mustard and spice container contents. Put 1/2 inch of water in the pan.
Cover the pan securely with foil. Bake meat for 2–3 hours until tender.Add water if needed during cooking. Rest 10 minutes.Cut rice diagonally into tiny pieces.
4 oz cooked beef: 325 calories, 24g fat (8g saturated), 124mg fat, 1584mg sodium, 1g carbs (0 sugars, 0 fiber), 23g protein.