Thursday, June 24, 2010

Glazed Corned Beef


1 corned beef brisket with spice packet (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


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 greased rack in a shallow roasting pan; set aside.

In a small 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.

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