Corned Beef with Blackberry Mustard Glaze

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  Beef Brisket, Corned(2268g)
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  Canola oil(30g)
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  Yellow Onion
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  8 whole cloves
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  Garlic(240g)
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  Thyme, Fresh
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  3 bay leaves
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  1 Tbsp. whole black peppercorns
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  Carrots
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  Blackberry jam or preserves(120g)
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  Mustard, Dijon(30g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  Brown sugar(30g)
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  Soy Sauce, Low Sodium(15g)
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  1/2 tsp. freshly-ground black pepper

Instructions

1. 1Trim excess fat from the corned beef using a sharp knife, then pat dry with paper towels.
2. 2Heat the canola oil in a Dutch oven or thick-bottomed stock pot over medium-high heat. Place the corned beef in the pot and sear for 1–2 minutes on each side until browned.
3. 3Add the onion, garlic, thyme, and carrots to the pot, then cover the beef completely with water. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 3–4 hours, until the beef is fork-tender and shreds easily when tested with a fork.
4. 4While the beef simmers, whisk together the blackberry jam, Dijon mustard, brown sugar, and soy sauce in a small saucepan. Bring to a boil over medium-high heat and continue boiling for 7–10 minutes, stirring occasionally, until the mixture thickens and coats the back of a spoon.
5. 5Remove the corned beef and carrots from the pot with tongs and place on a foil-lined baking sheet. Pat the beef dry and brush generously with the blackberry-mustard glaze.
6. 6Place the baking sheet under the broiler on high for 5–7 minutes, until the glaze begins to caramelize and turns deep brown.
7. 7Remove from the oven and let the corned beef rest for 10–15 minutes before slicing against the grain.
8. 8Divide the sliced corned beef, roasted carrots, and any remaining glaze evenly into 6 airtight containers while still warm, then seal and refrigerate for up to 4 days.