Spicy Mustard-Glazed Corned Beef with Cauliflower Mash

1.Rinse the corned beef brisket under cold water to remove excess brine and pat it dry with paper towels.

2.Place the corned beef in a slow cooker and add 1 cup of water. Cover and cook on low for 8-10 hours, or until the beef is tender and easily shredded with a fork.

3.While the beef is cooking, prepare the mustard glaze by mixing the spicy brown mustard, honey, apple cider vinegar, smoked paprika, and cayenne pepper in a small bowl. Set aside.

4.About 30 minutes before the corned beef is done, preheat your oven to 400°F (200°C).

5.Remove the corned beef from the slow cooker and place it on a baking sheet lined with foil. Brush the mustard glaze generously over the top and sides of the beef.

6.Bake the glazed corned beef in the preheated oven for 15-20 minutes, or until the glaze is caramelized and slightly crispy.

7.While the beef is in the oven, prepare the cauliflower mash. Cut the cauliflower into florets and steam them until tender, about 10-12 minutes.

8.Transfer the steamed cauliflower to a food processor. Add the heavy cream, butter, Parmesan cheese, salt, and black pepper. Blend until smooth and creamy.

9.Taste the cauliflower mash and adjust seasoning if necessary.

10.Once the corned beef is done, let it rest for a few minutes before slicing it against the grain.

11.Serve the sliced corned beef with a generous portion of cauliflower mash on the side. Garnish with chopped fresh parsley.