Corned Beef with Jezebel Sauce - Penzey's

By á-46

Here at Penzeys we make Bob's Corned Beef every year for St. Patrick's Day. If 10-12 pounds is too much for you, just do a single 5-6 pound piece with half the spices, BUT the same 11-12 hour cooking time.

Ingredients

• Jezebel Sauce:
• 1 10-12 lb. corned beef (do not trim)
• 2 TB. light cooking oil
• 1/3 Cup PICKLING SPICE (or CORNED BEEF SPICE)
• 1/4 Cup FOUR PEPPERCORN BLEND (BLACK PEPPERCORNS are an acceptable substitute)
• 2 TB. COARSE PACIFIC SEA SALT
• 1 8-oz. jar pineapple preserves
• 1 6-oz. jar Dijon-style mustard
• 1 6-oz. jar horseradish
• 1/2 tsp. POWDERED GINGER (optional)

Preparation

Step 1

Preheat the oven to 200°. Rinse the corned beef to remove the salty brine. To reduce the sodium content a bit more you can plunge the whole beef into boiling water for 2 minutes, rinse and pat dry before seasoning. Rub the corned beef with the oil. Sprinkle evenly with the SPICES. Seal tightly in aluminum foil, making sure none of the meat is exposed. Place in a shallow baking pan and cook for 11-12 hours.

For the Jezebel Sauce: combine all of the ingredients in a serving bowl and mix well. Cover and let the flavors mingle for at least 12 hours.

Remove the corned beef from the oven. If the meat is not as brown as you would like, raise the oven temperature to 350° and remove the foil and put back in the oven until it is the color you desire. Scrape the spices off as desired. Slice and serve with Jezebel Sauce.