Pepper-Crusted Corned Beef in a Bag with Honey Mustard Sauce (Robert Irvine) Recipe

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Pepper-Crusted Corned Beef in a Bag with Honey Mustard Sauce (Robert Irvine)
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Ingredients
16
Count
Nutrition
305
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. For the corned beef:
  2. For the Honey Mustard Sauce:
  3. To cook en papillote (in the oven, enclosed in an oven bag or foil), preheat oven to 325 degrees F. Place flour in an oven bag and shake to coat the interior. Add cracked pepper and brisket to bag and shake to coat surface of meat with pepper. Place bagged brisket in roasting pan. Add honey mustard, horseradish and 1/2 cup of water and seal bag. Bake for about 45 minutes per pound.
  4. On the episode we cooked this dish sous vide, French for under vacuum, and which applies to cooking vacuum packed foods at a very low temperature of around 140 degrees F usually in liquid. Because of food safety concerns, special equipment is required for true sous vide cooking. If you happen to own one of the appliances which vacuum seals food in plastic bags which are safe for boiling, you may wish to use their boil-in-bag method, which is similar to sous vide. However, be sure to follow the manufacturer's instructions.
  5. Alternatively you may wish to use a faux sous vide cooking method (done similarly to sous vide, only without a vacuum). To do this you would wrap the ingredients in plastic and immerse them in a court bouillon - the term for a poaching liquid consisting of a vegetable broth - and simmer on the stovetop at a low temperature (necessary to avoid melting the plastic) for about 2 hours. (A simmer in classical cooking is just below a boil.)
  6. While the corned beef is cooking, prepare the honey mustard sauce:
  7. Combine the milk, onion, bay leaf, cloves and nutmeg in a heavy-gauge, non-corrosive saucepan over medium heat. In a separate pan create a roux by cooking the butter and flour for a few minutes, stirring continuously, without browning, until it emits a nutty aroma. Remove from the heat. When the milk is fairly hot, pour a small amount of it into the cooled down roux, stirring until the milk is thoroughly blended in. Return this to the remaining milk, and simmer for 15 minutes, stirring frequently. Remove from heat and season, to taste, with salt and white pepper. Whisk in honey mustard and cover with a piece of plastic wrap to prevent a skin from forming.
  8. Let corned beef rest 10 minutes before carving. Serve slices on open face rye with honey mustard sauce on the side.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 304.58 Kcal (1275 kJ)
Calories from fat 190.22 Kcal
% Daily Value*
Total Fat 21.14g 33%
Cholesterol 75.56mg 25%
Sodium 1733.59mg 72%
Potassium 480.46mg 10%
Total Carbs 6.11g 2%
Sugars 2.73g 11%
Dietary Fiber 0.64g 3%
Protein 21.56g 43%
Vitamin C 37.7mg 63%
Iron 2.9mg 16%
Calcium 50mg 5%
Amount Per 100 g
Calories 170.72 Kcal (715 kJ)
Calories from fat 106.62 Kcal
% Daily Value*
Total Fat 11.85g 33%
Cholesterol 42.35mg 25%
Sodium 971.68mg 72%
Potassium 269.3mg 10%
Total Carbs 3.43g 2%
Sugars 1.53g 11%
Dietary Fiber 0.36g 3%
Protein 12.08g 43%
Vitamin C 21.2mg 63%
Iron 1.6mg 16%
Calcium 28mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.7
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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