Glazed Corned Beef
| 1 |
Corned Beef
Brisket (3-4 pounds), trimmed |
| 1 |
medium Onion, sliced |
| 1 |
Celery rid,
sliced |
| 1/4 |
cup Butter
or Margarine |
| 1 |
cup packed
Brown Sugar |
| 2/3 |
cup Ketchup |
| 1/3 |
cup White
Vinegar |
| 2 |
tablespoon
prepared Mustard |
| 2 |
teaspoons
prepared Horseradish |
Directions:
Place corned beef and contents of seasonings 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. Drain and discard liquid and vegetables.
Place beef on a rack in a shallow roasting pan; set aside.
In a saucepan, melt the butter over medium heat. Stir in the
remaining ingredients. Cook and stir until sugar is dissolved.
Brush over beef. Bake, uncovered, at 350° for 25 minutes. Let
stand for 10 minutes before slicing.
Yield: 12 servings
|
