Ingredients:
- 1 corned beef brisket, about 7 to 8 pounds
- 2 onions, peeled, quartered
- 2 bay leaves
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 clove garlic, halved
- 3 whole cloves
- .
- Mustard Glaze:
- 1/2 cup dark corn syrup
- 1 tablespoon prepared mustard
Preparation:
Put corned beef in a large Dutch oven or soup kettle; add water to cover. Add onion wedges, bay leaves, salt, pepper, garlic, and whole cloves. Bring to a boil. Reduce heat; cover and simmer for about 4 hours, or until corned beef is tender. Remove corned beef from cooking liquid; refrigerate until next day.Make glaze for corned beef. In a small saucepan combine corn syrup and mustard. Bring to a boil; reduce heat and simmer for about 8 minutes, stirring a few times. Let cool.
Trim excess fat from corned beef; place on rack in a broiler pan. Brush corned beef with glaze and broil about 5 inches from heat for 10 minutes, brushing corned beef several times with glaze.
Corned beef recipe serves 10 to 12.
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Brisket Recipes
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