50+ Friends Club Cookbook
Meat and Game

Return to
Cookbook Index   |   Chapter Index

Glazed Corned Beef

From the Kitchen of: Kevin Andrew

Corned Beef
3	lbs	Corned beef, raw
		Water
1		Onion, sliced
1		Carrot, sliced
2		Bay leaves
1	tsp.	Whole peppercorn

Glaze
1/2	C	Orange marmalade
4	tbsp	Dijon-style mustard
4	tbsp	Brown sugar
2		Cloves garlic, minced
		Orange slices, for garnish, optional

1. Place corned beef in a large pot. Cover with water.
2. Bring to a boil. Add sliced onion, carrot, bay leaves and peppercorns.
3. Simmer over low heat until tender, about 2 1/2 hours. Test for doneness with a fork.
4. Preheat oven to 350 degrees.
5. In a bowl, combine the marmalade, mustard, sugar and garlic.
6. Remove meat from pot. Drain. Place on an oven-proof dish or pan.
7. Spread glaze over meat to cover.
8. Bake at 350 degrees for 30 to 35 minutes or until glaze is just brown and crisp.
9. Slice meat and serve with vegetables. Garnish with orange slices, if desired.

   Good served with: Steamed cabbage or broccoli, boiled new potatoes and sour dough or rye bread.

   TIPS: This corned beef can be served either hot or cold. Excellent on a sandwich with mustard and pickled cucumber. Use a sharp knife for thin slices.