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St. Patrick's Day Glazed Corned Beef Recipe

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This recipe for St. Patrick's Day Glazed Corned Beef, by , is from The Cassidy Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ann Cassidy
Added: Saturday, April 11, 2009


2 3-4 lb Corned Beef Briskets (or 1 large one)
1 Bottle or Can of Beer - Any brand
2 Bay leaves
1/4 cup orange juice
3/4 cup brown sugar
2 Tbsp. Beef Stock
1 tsp. stone ground mustard
1/4 cup whiskey or Burbon
Baby Red or White Potatoes
Small Sweet Onions
1 1/2 lbs baby Carrots
1 head cabbage
4-5 Slices Bacon

For Corned Beef: Place Brisket(s) in Large dutch oven and cover with combination of Beer and Water until completely covered with Liquid. Add Bay Leaves and bring to a boil. Reduce heat to maintain a simmer and cover 3-4 hours until tender.

After 1 1/2 hours of cooking, add onions and carrots to the pan. Meanwhile, make Glaze.

Glaze: Combine Orange Juice, brown sugar, stock, mustard and whiskey in small saucepan
heat on low, whisking until all ingredients are combined. Remove from heat. When Brisket is tender - remove from pot and place in shallow roasting pan, fat side up. Cut fat "Cross-Hatch" fashion, and pour 1/3 of glaze over briskets. Roast at 375 for 15 minutes, turn briskets over and apply most of the rest of the glaze, (leaving just a little to pour over meat after it is sliced.) Continue roasting another 10-15 minutes.

While Meat is roasting, add potatoes in to large pot with the carrots and onions and cook until fork tender.

For Cabbage - Dice Bacon slices and brown in large skillet, When almost done add shreded cabbage and turn to coat with bacon and drippongs. Saute only a few minutes until slightly wilted.

Allow meat to rest a few minutes before slicing. Pour last but of glaze and any from roasting pan over meat slices. Serve with potatoes, carrots, onions and cabbage.

Number Of Servings:
Number Of Servings:




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