KILKENNY CORNED BEEF AND SHANNON VEGETABLE PLATTER

KILKENNY CORNED BEEF AND SHANNON VEGETABLE PLATTER image

Yield 12 people

Number Of Ingredients 7

5 pound corned beef brisket
1 package pickling spice
1/2 cup light brown sugar -- packed
1/3 cup prepared yellow mustard
Orange wedges -- for garnish
Killybegs Horseradish Sauce (see recipe)
Shannon Vegetable Platter (see recipe)

Steps:

If using clay cooker, soak in cold water for at least 15 minutes. Place brisket in a large pot of water to cover by at least one inch and bring to a boil. Drain and rinse the brisket and place in clay cooker or other cooking vessel. Cover with fresh hot water and add pickling spices; cover cooker. If using clay cooker, place in cold oven. Bake at 400 degrees F. for 2 hours, or until tender when pierced with a fork. Allow to cool in cooking liquid. Transfer meat and cooking liquid to glass baking dish and refrigerate at least overnight. ABOUT 1 HOUR BEFORE SERVING: Drain corned beef and trim as much fat as possible. Return to clay cooker or glass baking dish. Bake at 400 degrees F. for 30 minutes. Combine brown sugar and mustard in small bowl and spread over corned beef. Bake 30 minutes longer or until well glazed, basting frequently.