Corned Beef Brisket with Mustard Cream
Directions
- Coat outside of brisket with seasoning packet.
- Heat oil in a rondeau pan over medium high heat. Brown brisket on each side.
- Lay a bed of vegetables in a 4-inch-deep hotel pan. Place brisket on top.
- Whisk beef base with water and add to pan. Cover pan with foil and place in preheated 275-degree F oven.
- Cook brisket for 45-50 minutes per lb. About 10-12 hours total.
- Once corned beef is fork tender. Remove from oven and allow to rest for 20-25 minutes.
- Carve against the grain and serve.
- Heat olive oil in saucepan over medium heat add onion, pepper, and garlic. Cook for 2-3 minutes.
- Pour in wine and reduce by half then whisk in heavy cream and mustard simmering for 6-8 minutes then serve with brisket.
Ingredients
- 12 lb West Creek® Corned Beef Brisket, raw with seasoning pack
- 1/4 cup Roma® Oil, Olive
- 2 ea Peak Fresh Produce® Onion(s), Yellow, rough chopped
- 1 cup Peak Fresh Produce® Celery, rough chopped
- 1 cup Peak Fresh Produce® Carrot(s), rough chopped
- 1 gal water
- 4 tbsp Ridgecrest® Beef Base
- 2 cups Real California heavy cream
- 1/4 cup Peak Fresh Produce® Onion(s), Yellow, small dice
- 1 tbsp Peak Fresh Produce® Garlic, minced
- 1/2 cup grain mustard
- 1/8 tsp Roma® Black Pepper, Ground
- 1/4 cup Piancone® Chablis cooking wine
- 1 tbsp Roma® Oil, Olive
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
