Corned Beef with Sweet-Hot Glaze
Yield
1 RoastPrep
25 minCook
4 hrsReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
corned beef
round |
*
|
| 1 | cup |
beef stock
regular strength |
|
| ¼ | cup |
brown sugar
irmly packed |
*
|
| 2 | tablespoons |
horseradish
repared |
|
| 1 | x |
dijon mustard
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
corned beef
round |
*
|
| 237 | ml |
beef stock
regular strength |
|
| 59 | ml |
brown sugar
irmly packed |
*
|
| 3E+1 | ml |
horseradish
repared |
|
| 1 | x |
dijon mustard
|
*
|
Directions
- Rinse meat well with cool water. Place in a 6- to 8-quart pan with about 3 quarts water. Bring to a boil over high heat; drain. Repeat this step until the water no longer tastes salty, 1 or 2 more times.
To drained meat, add water (about 2 quarts) to cover it by about ½ inch. Bring to boiling on high heat; cover and simmer gently until meat is very tender when pierced, about 3½ hours.
Drain beef; put in a 9x13 inch pan. (If made ahead, cool, then chill airtight up until next day. Cover meat tightly with foil; bake in a 350℉ (180℃). oven until hot in center, about 50 minutes; uncover.)
In pan used to simmer beef, mix broth, sugar, and horseradish. Boil over high heat until glaze is reduced to ½ cup, about 5 minutes; stir often. (If made ahead, pour into a bowl and cover; chill up until next day.)
Bake hot meat, uncovered, in a 350'F. oven for 20 minutes, brushing with glaze until all is used. Broil about 6 inch from heat until top browns lightly, 3 to 5 minutes. Put meat on a platter; offer mustard.
