“This is a St. Patrick’s Day tradition (at least in the United States!) I brought leftovers to work for lunch one time, and Delandy asked what it was. When I said corned beef, she mentioned she didn’t care for it. I said, ‘Ah, but you haven’t had it with this glaze before.’ So she tried it and love it. The next year, she made it for her family for St. Patrick’s Day.” – April Ferre
“I never make corned beef without this glaze. In fact I usually make a double recipe.” – Calla Ferre
- 1 Shenson’s Seasoned Corn Beef
- 1/3 Cup Brown Sugar
- 1 Tablespoon Mustard
- Cabbage Cut In Wedges
- Baby Carrots
- Pearl Onions
- Small Red Potatoes
- Place corn beef in Dutch oven with water to cover. Boil until tender. When tender, remove from Dutch oven and trim off fat.
- Mix together brown sugar and mustard and glaze corn beef. Bake at 375 degrees for 20 minutes.
- Add potatoes first, the carrots and onions, followed by cabbage to seasoned corn beef water. Cook until vegetables are tender.
Recipe – Jean Hansen