Special Glazed Corned Beef

Recipe by SLColman
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READY IN: 4hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the corned beef in a large pot and cover with water.
  • Bring to a rolling boil then tighly cover and reduce heat to a simmer for about 3 hours or until the meat reaches an internal temperature of 160.
  • Remove the corned beef to cool for about 15 minutes or until easy to handle.
  • Preheat the oven to 350.
  • Add halved red potatoes, baby carrots, sliced onions, garlic and cabbage (cut into 8 wedges) to the pot where the meat was cooked. If needed add more water to cover all the vegetables.
  • Season the vegetables with salt and pepper as desired.
  • Bring the vegetables to a rolling boil then reduce heat to medium and continue cooking covered until the vegetables are tender about 20 minutes.
  • Meanwhile in a small bowl combine the brown sugar and yellow mustard.
  • Once the meat is cool enough to handle slice into 1/4 to 1/2 inch slices.
  • Place the slices in a single layer on a sheet pan that has been covered with foil.
  • Spoon the brown sugar and mustard glaze onto the meat slices evenly.
  • Bake at 350 for 20 to 30 minutes or until the glaze is bubbly.
  • If desired place the glazed meat under the broiler for a few minutes to "crisp" the glaze.
  • Serve the vegetables in bowls with broth. Have vinegar available to those who so desire.
  • Serve the meat separately from the vegetables.
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