Glazed Corned Beef
PERLENEHOEKEMA• Lynden, Washington
I serve this delicious entree at St. Patrick’s Day
celebrations. The meat is so tender and tasty topped
with a simple tangy glaze. Leftovers make excellent
Reuben sandwiches.
Ingredients
- 1 corned beef brisket (3 to 4 pounds), trimmed
- 1 medium onion, sliced
- 1 celery rib, sliced
- 1/4 cup butter, cubed
- 1 cup packed brown sugar
- 2/3 cup ketchup
- 1/3 cup white vinegar
- 2 tablespoons prepared mustard
- 2 teaspoons prepared horseradish
Details
Servings 12
Preparation
Step 1
1. 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.
2. Drain and discard liquid and vegetables. Place beef on a
greased rack in a shallow roasting pan; set aside.
3. In a small saucepan, melt butter over medium heat. Stir in the remaining ingredients. Cook and stir until sugar is
dissolved. Brush over beef.
4. Bake, uncovered, at 350° for 25 minutes. Let stand for 10 minutes before slicing
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