This wonderful recipe is from my good friend Jim. (I refrain from using last names of the people I mention on this site because I don’t want them to lose points with their family and friends because of their relationship with me.) Anyway, this is Jim’s family recipe for Corned Beef with Mustard Sauce and his story.
Jim’s family has been enjoying corned beef at family gatherings for as long as Jim can remember (and Jim ain’t no spring chicken). Sorry bud, but it’s true! And throughout the years (over 50) Jim’s family has purchased their beloved corned beef for this recipe from Market House Corned Beef (MHCB) in Seattle. Along with selling corned beef, MHCB also offers fabulous deli sandwiches (corned beef/pastrami/roast beef) with accompaniments like potato salad and pickle spears. According to Jim, the corned beef from MHCB is the only corned beef he and his family will use. The beef is sold in vacuum sealed packages containing large or small pieces which will happily reside in your refrigerator for up to 3 months or for a year in the freezer. (Jim prefers center cut pieces with lots of fat for this recipe.) For convenience, Jim cooks the beef in disposable lidded foil steam table liners that he purchases quite inexpensively from places like Cash and Carry. For big pieces of beef he uses the full size deep liners, and for smaller pieces, the half size deep liners. (BTW, steam table liners are also wonderful to use when you are preparing a crowd size lasagna, macaroni and cheese, or any dish with ingredients that tend to fall in love with their baking container. Just toss the liner at clean up time and save yourself an amazing amount of effort.) For more information about Market House Corned Beef call 206.624.9248 or visit them at 1124 Howell St. in Seattle. Please note: they have very limited hours. 11:00 AM – 2:00 PM, Monday thru Friday; closed Saturdays and Sundays. To top his corned beef, Jim uses the mustard sauce recipe his mother received from a friend more years ago then anyone can remember. According to Jim, this sauce would make even the bumper off a 57 caddie taste good. I’m just going to take Jim’s word on this one, and I would suggest you do the same!
Corned Beef:
- corned beef, as little or as much as you need
- Coke Classic soda (no substitutes please)
Place meat in pan or steam table liner, fat side up. Pour any juices left in the bag over the meat and sprinkle with the spices that came with the corned beef. Fill pan ¾ up the side of the beef with Coke. Cover and place pan in a pre-heated 275 degree oven for 3-4 hours for a small (regular Costco or grocery store sized corned beef), or about 6 hours for a large piece of corned beef. Beef should be very tender when it is done and the Coke will appear clear. (Jim doesn’t know where they got the idea for using Coke as the liquid for this recipe, but it works. So why mess with perfection?). Please note: If you are using a foil pan, before adding corned beef and Coke, place the foil container on a sheet pan. This will make it easier and safer to get the meat in and out of the oven. Additional note: meat will happily rest in the oven to stay warm. Just don’t forget to turn the oven off. When ready to serve, cut the meat against the grain into ¼ to 3/8-inch slices. An electric knife works great for this purpose. Serve beef with Mustard Sauce. As accompaniments to the beef, Jim likes to serve scalloped potatoes and grilled asparagus. Many thanks Jim for sharing your treasured family recipe with us. And on a personal note, special thanks to both Jim and Margo for your friendship lo these many years. Mr. C. and I love you guys and value our close relationship more than you will ever know.
Mustard Sauce:
- ¼ c. dry mustard (Coleman’s is the best)
- ½ c. sugar
- kosher salt
- white pepper (or black if you don’t have white)
- 2 eggs, beaten
- ½ c. evaporated milk
- ½ c. apple cider vinegar (or white vinegar, if necessary)
Whisk together the dry mustard, sugar, about a half teaspoon of kosher salt and ¼ teaspoon of white pepper in the top of a double boiler or Pyrex bowl. Whisk in the eggs and evaporated milk and place over the bottom of the double boiler or pan containing simmering water. (If you are using either a double boiler or a regular pan for your simmering water, don’t let the simmering water be deep enough to touch the bottom of the top container with the sauce.) Cook until the sauce thickens whisking the entire time to prevent the eggs from curdling. When thick (about the same consistency as a thick gravy), slowly whisk in the vinegar. Remove from heat and adjust seasoning. Serve warm or at room temperature. Recipe doubles or triples beautifully. Serve with corned beef or other baked or broiled meats and as a delicious spread for sandwiches.