The F.U.N. Place Recipe Box Archives
Corned Beef with Sweet Hot Glaze
- 1 Corned beef round or center-cut brisket, fat trimmed (3.5 to 4 lb.)
- 1 cup Beef broth,regular strength
- 1/4 cup Brown sugar,firmly packed
- 2 tbsp Horseradish,prepared
- Dijon mustard
1. Rinse meat well with cool water. Place in a 6- to
8-quart pan with about 3 quarts water. Bring to a boil
over high heat; drain. Repeat this step until the
water no longer tastes salty, 1 or 2 more times. To
drained meat, add water (about 2 quarts) to cover it
by about 1/2". Bring to boiling on high heat; cover
and simmer gently until meat is very tender when
pierced, about 3 1/2 hours.
2. Drain beef; put in a 9x13" pan. (If made ahead,
cool, then chill airtight up until next day. Cover
meat tightly with foil; bake in a 350'F. oven until
hot in center, about 50 minutes; uncover.)
3. In pan used to simmer beef, mix broth, sugar, and
horseradish. Boil over high heat until glaze is
reduced to 1/2 cup, about 5 minutes; stir often. (If
made ahead, pour into a bowl and cover; chill up until
next day.)
4. Bake hot meat, uncovered, in a 350'F. oven for 20
minutes, brushing with glaze until all is used. Broil
about 6" from heat until top browns lightly, 3-5
minutes. Put meat on a platter; offer mustard.
Posted by carolmana on March 25, 1999
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