Have Faith in the Mustard Seed: Mustard Girl is Now at Target!

Like most small businesses, Mustard Girl has gone through its ups and downs. I’ve never doubted that my 5 recipes make the most delicious mustards on the market. And it’s been incredibly gratifying to see my products in restaurants I love and on the shelves of the country’s most prestigious grocery chains.

But those successes don’t mean life has always been easy at Mustard Girl Headquarters. In fact, there was a time last year when I worried I wouldn’t be able to grow the brand the way I’d always hoped— to make it a household name that people associate not only with incredible taste, but also happy and positive energy.  

 That I was worried was ironic. Mustard Girl was founded, after all, on the parable of the mustard seed, which teaches us not to lose faith in the face of adversity. The mustard seed is extremely hard to crack. But when it does get pried open, it grows and spreads like lightening.

 That’s what’s happening today, as Mustard Girl hits the shelves of Target stores across the United States. This is a moment of pure joy for my entire company. We have worked tirelessly to make it happen and couldn’t be happier that our message of delicious taste and faith is spreading.

To celebrate, here’s a special St. Patrick's Day recipe. Enjoy!


Corned Beef Ingredients:

1 (4-5 pound) corned beef
2 Tbsp. canola oil
1 onion, peeled and quartered
8 whole cloves
4 cloves garlic, minced
3 sprigs fresh thyme
3 bay leaves
1 Tbsp. whole black peppercorns
3 carrots, peeled, quartered and chopped into 4-inch pieces (optional)

Mustard Girl American Dijon Blackberry Glaze Ingredients:
1/2 cup blackberry preserves, or favorite flavor of preserves
2 Tbsp. Mustard Girl American Dijon mustard
2 Tbsp. brown sugar, packed
1 Tbsp. soy sauce
1/2 tsp. freshly-ground black pepper


To Make The Corned Beef:

1. Use a sharp knife to carefully trim off the excess fat on the corned beef.

2. Heat oil in a Dutch oven or thick-bottomed stock pot over medium-high heat. Place corned beef in the pot, and cook for 1-2 minutes on each side until browned. Add the next six ingredients (onion through peppercorns), then fill pot with water until the beef is completely covered. Bring water to a boil. Then either reduce heat to low and simmer for about 3-4 hours, until meat is fork-tender. Or transfer to a 300-degree oven, and cook for 4-5 hours, or until the meat is fork-tender. If you would like to make cooked carrots as well, add them to the pot about an hour before the beef is finished cooking.

3. In a small saucepan, whisk the glaze ingredients together until combined, and bring to a boil over medium-high heat. Continue to boil until the mixture has slightly reduced and thickened, about 7-10 minutes.

4.Remove the beef and carrots, and set the carrots aside. Place the beef on an aluminum-foil covered baking sheet. Brush with glaze, then place under the broiler for 5-7 minutes, until the glaze begins to caramelize.

5.Remove from oven, and let the corned beef sit for at least 10-15 minutes before carving. Brush with additional glaze if desired. Serve with roasted cabbage, herbed potatoes and carrots if desired.