Free Recipe Glazed Corned Beef
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Glazed Corned Beef Recipe
1 Corned beef brisket
1 tb Pickling spice
1/2 c Brown sugar
1/3 c Mustard
Glazed Corned Beef Preparation
Someone on the Back Fence (KMB forum) was in search of a good corned beef recipe. I may have shared this one last year, but it is definitely worth repeating. This is the time to make or buy and freeze corned beef since the prices are low for St. Patrick”s Day. First, some background. Apparantly, corned beef became an Irish dish when the Irish immigrants to the country could not find the thick, salty bacon necessary for gaelic dishes. Corned beef made an acceptable substitute. Thus, we all eat corned beef and cabbage on St. Patrick”s Day (green beer is optional ;-} ). Corned beef, however, is a staple in Jewish cooking. The following recipe is an example of Jewish-American cuisine. According to Joan Nathan in Jewish Cooking in America, glazed corned beef came about in an attempt by American Jewish cooks to assimilate into the Christian culture. Forbidden by dietary laws to serve or eat the beautifully, adorned baked hams that friends used to highlight holiday meals, Jewish cooks started glazing corned beef instead. Use your favorite ham glazing recipe or try mine. The glazing and gentle cooking seal in the juices producing a succulent roast. The contrasting flavors of the sweet-tangy glaze with the natural saltiness of the beef is unexpectedly good. Place corned beef in a roasting pan and cover with boiling water. Add pickling spices. Cover and bake in 325 degree oven for 24 minutes per pound of beef or until tender. Allow to cool in broth. Drain. Save broth if desired. Mix mustard and brown sugar together. Place beef in a shallow baking dish and bake an additional half hour at 325 degrees. Cover with mustard mixture. Bake another half hour for a large briskit or broil for 5 to 10 minutes watching closely to keep from burning for a small briskit. Meat should be juicy and have a rich brown glaze. Reserved cooking liquid can be used to cook vegetables such as potatoes, carrots, boiling onions, cabbage wedges, brussel sprouts etc.. The veggies will absorb all those good flavors left in the liquid. Beef, veggies and some soda bread and your meal is complete. Posted to Kitmailbox Digest by ehgf@primenet.com (Ellen) on Mar 14, 1997
Cooking Temperature:
Recipe Serves: 1
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