Glazed Corned Beef from Michigan

"In ' Heirloom Cooking with the Brass Sisters'"
 
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Ready In:
5hrs 30mins
Ingredients:
13
Serves:
8
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ingredients

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directions

  • Coat an ovenproof baking dish with vegetable spray.
  • Rinse corned beef under cold running water and pat dry with paper towels.
  • Place corned beef in a large heavy pot.
  • Add cold water to cover; add orange slices, onion, celery, garlic, dill seeds, rosemary, cloves, bay leaf, and cinnamon; add cold water to cover.
  • Stir until spices are evenly distributed.
  • Cover pot and bring to a simmer over medium heat; do not boil.
  • Simmer, covered, stirring occasionally, until a fork penetrates meat easily, about 3-4 hours (about 1 hour per pound of meat).
  • Remove corned beef from pot and place, fatty side up, on prepared baking dish; set aside.
  • Make the glaze: add maple syrup, mustard, and pepper in a saucepan; whisk to combine.
  • Cook over medium heat, stirring with a wooden spoon, until glaze comes to a boil.
  • Decrease heat and continue stirring until glaze reduced and thickens, approximately 3 minutes.
  • Preheat the oven to 375°.
  • Brush half the glaze over corned beef; bake 8 minutes.
  • Turn corned beef fatty side down, brush with remaining glaze, and return to oven to bake 8 minutes.
  • Remove to a serving platter and allow to rest 10 minutes before slicing.
  • Cut against the grain to prevent the slices from falling apart.
  • Cover leftovers with plastic wrap and store in the refrigerator.

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