3 lbs. Porterhouse Market SRF American Wagyu ("Kobe") Corned Beef
1/4 c. Wagner's Smoky Hot mustard
1 T. Idaho Wildflower raw honey
2 T. brown sugar
10 whole cloves
Preheat oven to 350°. Rinse corned beef to remove any whole seasonings and pat dry. Place beef in a shallow roasting pan, fattiest side up. Insert the cloves into the top of the beef at somewhat evenly spaced locations.
Whisk mustard, honey, and sugar together. Coat top of beef with mustard mixture. Cover beef loosely with foil and bake for 2 hours.
Remove foil and broil the beef until the top starts to caramelize (2-3 minutes). The mustard mixture can burn quickly, so monitor the beef closely while broiling.
Rest the beef for 10 minutes. Slice across the grain into 1/4" thick slices.
Serve with boiled Rice Family Farm red potatoes, sauteed cabbage, hearty wheat bread made with Idaho Gran and Flout Mill whole wheat, Cold Springs carp/ology 2006 Snake River Vally AVA Syrah, and Guinness (ok, not everything can be local).
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