Thursday, March 12, 2009
Glazed Corned Beef
You really, really should make this. Really.
I like corned beef but I love THIS corned beef.
I make this every year.
This and corned beef hash.
Again, a Silver Palate recipe, one which I actually found in my stack.
This is 3 steps more than corned beef on the stove, which you must do first.
And 3 ingredients more.
*Cut off the fat.
*Make the glaze.
*Bake for 45 minutes.
Most people like a traditional corned beef dinner on Saint Patricks day. I find it a little boring. This is what I serve on St. Patricks day because it is soooo much better.
Because this corned beef is a little sweet, which works very well with the salty meat, I prefer simple potatoes. Boiled red potatoes with melted butter, fresh ground black pepper and fresh chopped parsley. Add to that homemade biscuits and a salad and I am a very happy girl.
GLAZED CORNED BEEF
from Silver Palate
3-4 lbs corned beef
1 c orange marmalade or peach jam
4 T dijon mustard or whole grain mustard
4 T brown sugar
Place corned beef in a large pot and cover with water.
Bring to a boil.
Simmer as slowly as possible for about 4 hours or until very tender when tested with a fork.
Preheat oven to 350 degrees.
Mix marmalade, mustard and brown sugar together in a small bowl.
When meat is done, remove from heat and drain.
Cut off extra fat.
Place corned beef in an close fitting baking dish.
Pour marmalade mixture over meat, coating thoroughly.
Baste with the sauce using a larger spoon a few times during baking.
Bake for about 45 minutes to 1 hour, or until glaze is crisp and brown.
This time I used peach jam and whole grain mustard and loved it just as much. This is a nice dish because you can start the corned beef on your lunch time (if you go home for lunch) and then finish it once you get home with very little effort. A word of warning, the glaze is really hot and the sugars make it stick, don't get it on you when you baste. Trust me.
A little Irish lore...
St. Patrick, according to legend, used the shamrock to explain the Holy Trinity to the Celts. Three leaves on one stem were as the Father, Son and Holy Spirit. A fourth leaf on a clover represented Gods Grace.
I think that is sort of lovely.