Wagyu Corned Beef
This spectacular Wagyu Corned Beef features a caramelized three-mustard rub and a creamy mustard dipping sauce. This tender cut of beef is grilled or oven-roasted to perfection for St. Patrick's Day.
Ingredients
Corned beef:
- 3 lb Wagyu Corned Beef, we buy at Costco
- 2 Tbsp yellow mustard
- 2 Tbsp Dijon mustard
- 2 Tbsp grainy mustard
- 2 Tbsp dark brown sugar
- 1 tsp paprika
- ¼ tsp black pepper
- 2 tsp onion powder
Mustard sauce:
- 1 cup sour cream
- 4 Tbsp Trader Joe’s Aioli Garlic Mustard Sauce, or 2 Tbsp. Dijon mustard
- 1 tsp. sugar
Instructions
SMOKE ON A GRILL:
- Remove the corned beef from its packaging and discard the seasoning packet.
- Submerge the brisket in water to soak for at least 4 hours, changing the water once.
- After soaking, remove it from the water and pat it completely dry with paper towels.
make the mustard glaze:
- In a small bowl, combine 2 Tbsp each of yellow mustard, Dijon mustard, grainy mustard, and dark brown sugar with 1 tsp paprika, 2 tsp onion powder, and ¼ tsp black pepper.
- Stir until well combined, then set aside 2 Tbsp of this mixture to use later.
smoke the meat:
- Preheat your Traeger to 275°F with the lid closed for 15 minutes.
- Place the corned beef directly on the grill grates, fat-side up, and cook for 1.5 hours.
- After 1.5 hours, double-line two large pieces of foil. Spread half of the mustard rub in the center of the foil. Using tongs, transfer the hot corned beef onto the rub, fat-side up. Pour the remaining rub over the top and spread it evenly. Seal the foil tightly around the beef.
- Return the wrapped corned beef to the grill and continue cooking until the internal temperature reaches 203°F, which will take about 1 to 1.5 hours more.
- Remove the corned beef from the grill and carefully open the foil. Loosely cover it with a new piece of foil and let it rest for 15-20 minutes before slicing.
- Slice the meat into ¼-inch-thick pieces, cutting against the grain & serve with the mustard aioli sauce (optional).
BAKE IN THE OVEN:
- Preheat your oven to 350°F.
- Double-line two large pieces of foil. Spread half of the mustard rub in the center of the foil. Place the corned beef on top, fat-side up, and cover with the remaining rub, sealing the foil tightly.
- Bake for 50 minutes per pound (about 2.5 hours for a 3 lb piece), or until an instant-read thermometer inserted into the meat reaches 145°F.
- Remove from the oven and carefully open the foil. Spread the 2 Tbsp of reserved mustard rub over the top of the corned beef.
- Increase the oven temperature to 375°F and bake, uncovered, for 15 more minutes.
- Remove from the oven, loosely cover with foil, and let rest for 15-20 minutes before slicing ¼-inch thick against the grain.
OPTIONAL aioli garlic mustard sauce for serving:
- In a small bowl, whisk together the sour cream, aioli garlic mustard sauce, and sugar until smooth.
- Keep in the fridge until ready to serve alongside the sliced corned beef.
Notes
Sandy’s tips:
- Storage: Store leftovers in an airtight container for up to 3-4 days. You can also freeze leftovers in an airtight freezer-safe container or bag for up to 1 month.
- Reserve some of the mustard rub: Be sure to set aside the 2 tablespoons of mustard rub before initially coating the meat. Applying this fresh layer at the end of cooking (during the uncovered stage in the oven, or optionally on the Traeger) adds a final burst of bright, tangy flavor.
- Cut of beef: While I’ve used Wagyu corned beef for this recipe which is from the round of the cow (backside), feel free to use regular corned beef brisket instead.
Nutrition Facts
Calories: 572kcal, Carbohydrates: 7g, Protein: 41g, Fat: 41g, Saturated Fat: 13g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 20g, Cholesterol: 147mg, Sodium: 3512mg, Potassium: 860mg, Fiber: 1g, Sugar: 5g, Vitamin A: 210IU, Vitamin C: 74mg, Calcium: 39mg, Iron: 5mg