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3lb-5lb |
Corned Beef |
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Boiling Water |
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1
Can |
Beer |
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1
Tblsp. |
Pickling
Spices (if not already in beef package) |
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GLAZE |
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3 Tsp. |
Yellow Mustard |
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3 Tsp. |
Brown Sugar |
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Stir Until
Well Blended |
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Place corned beef in oven-proof
pan, or roaster,
with sides 3 inches higher than beef. |
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Sprinkle with
pickling spices, if needed. |
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Completely
cover beef with boiling water. |
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Add one can
of beer. |
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Seal tightly
with aluminum foil. |
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Carefully
place on center overn shelf. |
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Bake 2½
hours on 325º. |
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Turn oven off--leave
pan in oven 1 hour. |
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Remove pan from
oven. Carefully remove foil,
pointing away from you.
Caution: Escaping
steam can cause severe burns. |
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Lift beef from
liquid and place on cookie sheet. |
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Spread glaze
evenly over beef. |
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Bake at 400º
for 20 minutes, until glaze bubbles. |
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Cool 30 minutes
before slicing diagonally. |
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NOTE:
Corned beef can be cooked in advance.
Wrap in wet dish towel and then in
plastic wrap
and store in refrigerator. |
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30 minutes
before serving,
Spread with glaze and heat 20 minutes
until bubbly. |
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