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Glazed Corned Beef Recipe

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This recipe for Glazed Corned Beef, by , is from The Stern-Sandler Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marilyn Stern
Added: Thursday, March 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3-1/2 to 4 lbs. corned beef
water
2 tbsp. prepared mustard
1-1/2 tsp. horseradish
2 tbsp. red wine vinegar
1/4 c. molasses

Directions:
Directions:
In slow-cooking pot, cover corned beef with water. Cover and cook on low for 10-12 hours. Drain cooked corned beef; place on broiler pan or oven-proof platter.

Combine mustard, horseradish, wine vinegar, and molasses. Brush on all sides of meat.

Brown in 400 oven for about 20 minutes, or until it begins to brown; brush sauce several times while browning. Slice and serve.

Personal Notes:
Personal Notes:
I often serve it with potato latkes, apple sauce, and lima beans. For the lima beans, I buy the frozen baby limas. Bring 1/2 c. water to a boil, add some salt and pepper, 1/2 to 1 sliced sweet onion and the beans. Cover. When beans return to a boil, lower heat and cook until tender. Add more water and/or some margarine if water boils away before beans are tender. Great with chocolate cake for dessert!

 

 

 

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