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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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I serve this delicious entree each St. Patrick's Day, even though my family is Dutch, not Irish. The meat is so tender and tasty topped with a simple tangy glaze. Leftovers make excellent Reuben sandwiches. -Perlene Hoekema, Lynden, Washington Ingredients:
1 corned beef brisket with spice packet (3 to 4 pounds), trimmed |
1 medium onion, sliced |
1 celery rib, sliced |
1/4 cup butter, cubed |
1 cup packed brown sugar |
2/3 cup ketchup |
1/3 cup white vinegar |
2 tablespoons prepared mustard |
2 teaspoons prepared horseradish |
Directions:
1. Place corned beef and contents of seasoning packet in a Dutch oven; cover with water. Add onion and celery; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until meat is tender.
2. Drain and discard liquid and vegetables. Place beef on a greased rack in a shallow roasting pan; set aside.
3. In a small saucepan, melt butter over medium heat. Stir in the remaining ingredients. Cook and stir until sugar is dissolved. Brush over beef.
4. Bake, uncovered, at 350° for 25 minutes. Let stand for 10 minutes before slicing. Yield: 12 servings.
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