“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
Corned Beef
Ingredients
- 1 Shenson’s Seasoned Corn Beef
- 1 to 2 Tablespoons Mixed Pickling Spice
- 1/3 Cup Brown Sugar
- 1 Tablespoon Mustard
Instructions
- Place corn beef in Dutch oven with water to cover. If your corned beef hasn't come with a spice packet (or the spice packet is very small) add some mixed pickling spice to taste.
- Boil until tender. When tender, remove from Dutch oven and trim off fat.
- Note: Save the broth to make Corned Beef Soup.
- Mix together brown sugar and mustard and glaze corn beef. Bake at 375 degrees for 20 minutes.
- Serve with Boiled Cabbage, Garlic Red Mashed Potatoes, Carrots & Pearl Onions, and Irish Brown Bread for a complete St. Patrick's Day meal.
Recipe – Jean Hansen
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