Happy St. Patrick’s Day everyone! We continue our series with the main star of our meal (though that colcannon certainly gave it a run for its money) the Corned Beef roast!

Now, as you might know, corned beef is a brisket cut, and like any brisket it needs to be cooked at a low temperature for a long time (low and slow) in order for it to be soft and tender when we eat it.

Therefore this roast is going to take a bit of time to prepare, but never fear, your patience will be rewarded!!

Honey Mustard Corned Beef Roast —

Ingredients:

-corned beef brisket

-2 Tbsps honey

-2 tsps whole grain mustard

-2 1/2 Tbsps Dijon mustard

-2 medium-sized onions quartered

-3 garlic cloves, puréed

-1 cup chicken stock

-salt and pepper

Mix whole grain mustard, Dijon mustard, honey, garlic and pepper. Lay the onions in the bottom of a roasting pan and set the corn beef brisket on top. Brush the brisket liberally with the honey mustard mixture. Use about half and preserve the rest.

Preheat oven to 350 degrees. Pour chicken stock in the bottom of the pan. Put the roast in the oven and cook for one hour and a half. At that time brush it with half of your remaining honey mustard mixture. I know that the mustard mixture might not want to stick to the brisket and it might actually fall off a bit. If that is the case, use spoon the mixture over instead of brushing it. That sucker is getting honey mustard whether it likes it or not!

Back in the oven for another hour, then repeat the whole brushing/spooning process with the remaining mixture. Once again back in the oven for another half hour.

Then control your urge to make any cut in the corned beef and let it rest for at least 15 minutes. The reason for this, like any food network star will tell you, is that if you cut it right off the oven then all the juices will make a run for it, leaving you with a dry piece of meat. So go have a pint or do a jig while you wait

Now is the time you have all been waiting for, slice the honey mustard corned beef roast (that is a mouthful) into very thin slices so you can get your mouth full, literally.

Serve with a side of colcannon and soda bread and you will have the perfect Irish meal. Speaking of, come back tomorrow for a Soda Bread recipe.