Corned Beef Brisket with Mustard Cream


  1. Coat outside of brisket with seasoning packet.
  2. Heat oil in a rondeau pan over medium high heat. Brown brisket on each side.
  3. Lay a bed of vegetables in a 4-inch-deep hotel pan. Place brisket on top.
  4. Whisk beef base with water and add to pan. Cover pan with foil and place in preheated 275-degree F oven.
  5. Cook brisket for 45-50 minutes per lb. About 10-12 hours total.
  6. Once corned beef is fork tender. Remove from oven and allow to rest for 20-25 minutes.
  7. Carve against the grain and serve.
  8. Heat olive oil in saucepan over medium heat add onion, pepper, and garlic. Cook for 2-3 minutes.
  9. Pour in wine and reduce by half then whisk in heavy cream and mustard simmering for 6-8 minutes then serve with brisket.


  • 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