Description
A delicious recipe for smoky Wagyu corned beef served with a flavorful mustard aioli.
Ingredients
Scale
- 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
- 1 cup sour cream
- 4 Tbsp Trader Joe’s Aioli Garlic Mustard Sauce
- 1 tsp sugar
Instructions
- 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.
- 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.
- 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 hour.
- After 1 hour, 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).
- 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 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.
- 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
- Make sure to fully dry the corned beef before applying the mustard rub for better adherence.
- Resting the meat after cooking is crucial for maintaining tenderness.
- Prep Time: 4 hours
- Cook Time: 4 hours 30 minutes
- Category: Main Dish
- Method: Grilling, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 100 mg