This recipe was given to me by my special and long time friend in S.F., Rosanna. It's delicious using your leftover corned beef (if there is any left).
1 4-5 lb. corned beef brisket
8 whole black peppercorns (and throw in some pickling spices if you like)
2 bay leaves
2 tablespoons sugar
2 tablespoons vinegar
Cover brisket with water, with the above ingredients, and cook corned beef about one hour per pound. After it's cooked, drain and refrigerate overnight.
Transfer brisket to heavy shallow roasting pan, fat side up. Bring brisket to room temperature.
Preheat oven to 350 degrees. Mix the following ingredients:
1/2 cup Dijon mustard
1 teaspoon dry mustard
1/2 cup honey
1/3 cup sherry wine vinegar
1/3 cup brown sugar
1 tablespoon olive oil
Whisk mustards in heavy small saucepan. Stir in remaining ingredients. Simmer 5 minutes, stirring constantly. Spread glaze evenly over top of brisket. Bake until heated through, about 45 minutes.
Whether you're Irish or not, this will become a favorite..............
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