IRISH GLAZED CORNED BEEF BRISKET
This is from a magazine article written by a local chef in March 2001 for St. Patrick Day recipes. He had spent a month in Ireland years ago. This is my son's favorite corned beef. The chef wrote, "Before refrigeration, most people depended on cured and salted meats to get them through long winters. The term "corned" refers to the corn-sized crystals of curing salt used to brine the beef. Rather than try to cure your own beef, I suggest you look for corned beef that is pre-cured and packaged with the spices included. Follow the package directions for cooking. It will take several hours to cook and the portion you buy will shrink about 20 percent, so plan accordingly. Slice cooked corned beef at an angle, across the grain, for best results." Prep time does not include the cooking time for the corned beef brisket that should be done and ready to be glazed with the recipe below.
Provided by Bren in LR
Categories Meat
Time 25m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Remove the cooked corned beef from the pot and place it on a shallow roasting pan lined with aluminum foil and sprayed with Pam. Preheat oven to 350 degrees.
- Mix the brown sugar, soy sauce and mustard together in a small bowl.
- Spread the mixture over the corned beef and bake for 15 to 20 minutes.
- Remove and let stand for 15 minutes before serving.
Nutrition Facts : Calories 23.6, Fat 0.1, Sodium 190, Carbohydrate 5.4, Fiber 0.1, Sugar 5.1, Protein 0.5
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