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GLAZED CORNED BEEF Recipe

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This recipe for GLAZED CORNED BEEF, by , is from GREGERSON COUSINS IN THE KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
KARYN & JIM HOUGH
Added: Sunday, March 12, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 BAY LEAF
1 MED. ONION, SLICED
2 TO 3 STRIPS OF FRESH ORANGE PEEL (ABOUT 2 INCHES EACH)
3 WHOLE CLOVES
1 1/2 C. WATER
4 TO 5 LB. CORNED BEEF (PREFERABLY ROUND OR RUMP CUT)

GLAZE:
3 T. FRESH SQUEEZED ORANGE JUICE OR FROZEN JUICE CONCENTRATE, (THAWED)
3 T. HONEY
1 T. DIJON MUSTARD
MIX TOGETHER UNTIL SMOOTH AND BLENDED

Directions:
Directions:
COMBINE ALL INGREDIENTS EXCEPT CORNED BEEF AND GLAZE IN CROCK-POT. ADD CORNED BEEF WITH FAT SIDE UP. COVER AND COOK ON LOW SETTING FOR 8 TO 12 HOURS OR UNTIL FORK TENDER (ON HIGH SETTING FOR 3 TO 4 HOURS).

REMOVE MEAT FROM BROTH,SAVING BROTH. SCORE TOP OF CORNED BEEF IN DIAMOND SHAPES. INSERT ADDITIONAL CLOVES TO DECORATE.

ABOUT 30 MIN. BEFORE SERVING, PLACE CORNED BEEF ON HEATPROOF PLATTER. PREPARE GLAZE AND SPOON OVER CORNED BEEF. BAKE IN 375 OVEN FOR 20 TO 30 MIN., BASTING OCCASIONALLY WITH GLAZE.

I USE THE BROTH AND BOIL SOME RED POTATOES, CARROTS AND CABBAGE WEDGES TO SERVE AS A SIDE DISH.

Number Of Servings:
Number Of Servings:
8 TO 10
Personal Notes:
Personal Notes:
I LOVE THIS TWIST ON CORNED BEEF AND CABBAGE. SO MUCH TASTIER THEN THE CONVENTIONAL BOILED DINNER.

 

 

 

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