Glazed Corned Beef Recipe
St Patricks day is one of my favorite pauses in a regular schedule for one reason. Corned Beef. Of course a good corned beef sandwich can be had at any time of the year but being the only one around the house that really likes corned beef, I seldom have the opportunity to prepare, cook and eat a good corned beef. The middle of March is the exception as I will always grab a big slab of corned beef and cook to my hearts content.
The basics of this recipe are easy. If you can boil water you can cook a corned beef. There are also other ways to eat corned beef if you don’t want to apply the glaze. Just add a head of cabbage and half a dozen potatoes to the boiling water and seve all together.
Here are the ingredients you will need,
- 1 corned beef brisket with spice packet (3 pounds), trimmed
- 1 medium onion, sliced
- 1 celery rib, sliced
- 1/4 cup butter
- 1 cup packed brown sugar
- 2/3 cup ketchup
- 1/3 cup white vinegar
- 2 tablespoons prepared mustard
- 2 teaspoons prepared horseradish
- Place corned beef and contents of seasoning packet in a Dutch oven;
- cover with water. Add onion and celery. Bring to a boil. Reduce
- heat; cover and simmer for 2-1/2 hours or until meat is tender.
- Drain and discard liquid and vegetables. Place beef on a rack in a
- shallow roasting pan; set aside.
- In a saucepan, melt butter over medium heat. Stir in the remaining
- ingredients. Cook and stir until sugar is dissolved. Brush over
- beef. Bake, uncovered, at 350° for 25 minutes. Let stand for 10
- minutes before slicing. Yield: 12 servings.
Be sure and slice that brisket across the grain for the most tender of pieces. Also keep in mind that a great sandwich can be had with a couple slices of pumpernickel or rye, a little sauerkraut, a slice of swiss cheese and some thousand island dressing. Enjoy the recipe and Erin Go Braugh!