We are not Irish and we're not big on St. Patrick's Day but both my husband and I love corned beef!
We only eat it once a year around St. Patrick's Day so I'm always hesitant to play around with a new recipe. Why mess with perfection? The recipe is one I have used for years and it adds so much flavor and texture to the corned beef that we really do think it is the best around.
I do start by boiling the corned beef for 2-3 hours like the package recommends but I don't bother using the spice packet.
When it's done boiling, I remove the corned beef and add cabbage, carrots and potatoes to the water; bringing it back to a boil until the vegetables are tender.
I put the corned beef on a broiler pan and add a brown sugar/ mustard glaze. Since I tend to buy a small corned beef I usually just mix 1/4 cup brown sugar and 2 Tablespoons mustard.
I drain the vegetables and slice the beef; then it's all ready to eat. The mustard and brown sugar add a nice flavor with just a hint of a crisp!