Citrus-Infused Corned Beef with Caramelized Fennel and Herb-Infused Mustard Sauce

Begin by preparing the corned beef. Rinse the corned beef under cold water to remove excess brine. Pat it dry with paper towels.

Next, in a small bowl, combine the zest of 1 orange, 1 lemon, and 1 lime with 2 tablespoons of brown sugar, 1 tablespoon of black pepper, and 1 teaspoon of crushed red pepper flakes.

Rub this mixture all over the corned beef, ensuring it is evenly coated. Preheat your oven to 300°F. Place the seasoned corned beef in a roasting pan and add 1 cup of beef broth and the juice of the zested citrus fruits to the pan.

Cover the pan tightly with aluminum foil and roast in the oven for 3 hours. While the corned beef is roasting, prepare the caramelized fennel.

Slice 2 bulbs of fennel into thin wedges. In a large skillet, heat 2 tablespoons of olive oil over medium heat.

Add the fennel wedges and a pinch of salt, cooking until they are soft and caramelized, about 15-20 minutes.

Stir occasionally to prevent burning. Once the fennel is caramelized, remove it from the heat and set aside.

For the herb-infused mustard sauce, combine 1/2 cup of Dijon mustard, 1/4 cup of honey, and 2 tablespoons of finely chopped fresh parsley in a bowl.

Mix well and set aside. After 3 hours, remove the corned beef from the oven and let it rest for 15 minutes before slicing.

To serve, arrange the sliced corned beef on a platter, topped with the caramelized fennel. Drizzle the herb-infused mustard sauce over the top for a burst of flavor.

Garnish with additional fresh parsley and citrus slices for a beautiful presentation.