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Sweet Corned Beef
Posted By elizabeth On May 23, 2010 @ 1:58 am In Shabbos Recipes | No Comments
1 (4-to 6-pound) corned beef
1 teaspoon pickling spice
1 orange, sliced
1 stalk celery, sliced
1 carrot, peeled and sliced
1 onion, peeled
1 bay leaf
5-6 black peppercorns
3 cloves garlic, peeled
Tangy Mustard Glaze,
Sweet and Sour Glaze,
or Cranberry-Horseradish Glaze
¼ cup oil
2 tablespoons Dijon mustard
2/3 cup ketchup
¼ cup white vinegar
1 ½ cups brown sugar
Place the meat in a large pot of cold water. make sure there is enough water to cover the meat by at least 2 inches. Bring to a boil and then discard the water. Repeat 3 times.
Cover with cold water again. Add pickling spice, celery, carrot, onion, bay leaf, peppercorns, and garlic. Bring to a boil. Turn the heat down so the cooking liquid is at low simmer and cook covered, for about 3 hours or until fork tender.
Preheat oven to 350°. Drain the water, reserving ½ cup liquid to prepare glaze if necessary. Place the corned beef in a deep 13-x9-inch roasting pan. Pour the glaze over the meat and bake, covered, for 35 to 40 minutes. Recipe may be made ahead. Using a very sharp knife, slice meat when cool; reheat slices.
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URL to article: http://www.gourmetkoshercooking.com/2010/05/sweet-corned-beef-2/
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