Glazed Corned Beef

This is a nice alternative to boiling corned beef for St. Patrick's Day dinner. Patty Ayers gave me this recipe after Dave got a taste and wanted more :) The secret to it being tender is cooking the daylights out of it ... 

Glazed Corned Beef

3.5 pound package of Corned Beef Brisket

3/8 cup prepared Mustard

½ cup Brown Sugar

dash Ground Cloves

½ - ¾ cup Apple Juice

Preheat oven to 350°. Place meat fat side up in a roasting pan. Sprinkle spices that come in package on top of the corned beef. Add 1” water, cover, and roast for 2 ½ hours or until fork tender. Drain most of the juice off the meat and discard. Mix mustard and brown sugar together. Score meat on the fat side. Sprinkle with cloves, baste with apple juice and glaze op and sides with mixture. Put meat back into the oven and roast an additional 30 – 45 minutes uncovered, until well glazed. Remove from oven and let cool about 15 minutes. Slice meat across the grain and serve.

4 oz. Serving has 230 calories, 20 g. fat, 55 mg cholesterol.

Note from Pat: The secret to this turning out perfectly is to make sure you cook it enough. If you can’t easily put your fork into it, cook it more! You pretty much can’t overcook it. Just make sure it always has liquid (or glaze when you get to that stage) in it. Only after the meat is fork tender should you add the glaze.

Also, if you are cooking a larger cut of meat or two pieces together, it will require a longer cooking time.