posted by shugga 03-13-99 5:40 AM
Glazed Corned Beef
5 lb. lean corned beef
1 medium onion
8 whole cloves
2 bay leaves
1 clove garlic
1/2 tsp. peppercorns
2 slalks celery, leaves on
8-10 medium potatoes
1 bunch carrots
1/2 cup ketchup
2 Tbsp. vinegar
2 tbsp. honey
1 tbsp. prepared mustard
1 head. cabbage
Put brisket in large kettle and cover with water. Peel onion, stud with cloves then add studded onion, bay leaves, garlic, peppercorns and celery to kettle. Bring to a full boil, then lower heat, cover and simmer for 2 to 3 hours till meat is fork tender.
Remove meat from liquid and place on rack in a shallow pan. Reserve broth. At this point you can refrigerate meat and broth overnight or for several hours. About one hour before dinner preheat oven to 350 degrees.
Return broth to kettle and bring to full boil on stove. Peel potatoes and carrots. Add to broth.
Reduce heat, cover and cook gently for 30 minutes. While broth is cooking make meat glaze by combining in small mustard. Cook for a few minutes over medium heat, stirring constantly till smooth. Spoon or brush glaze over meat. Bake meat in shallow roasting pan for 30 - 40 minutes basting occasionally with glaze.
About 15 minutes before meat is ready, core cabbage and cut into eight wedges, add to simmering broth and continue to cook till all vegetables are tender.
To serve: remove meat from oven cut in thin slices across the grain, arrange on large platter.
Scoop vegetables from broth with slotted spoon and arrange around meat on platter. Wet down vegetables with some broth. Serve spicy hot mustard on the side. Serve with Irish Soda bread and Irish coffee.