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RECIPE OF THE WEEK
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Glazed Corned Beef
2-3 lb. corned beef brisket
1 small onion, chopped
1 bay leave
juice of 1/2 a lemon
3-4 cloves fresh garlic, sliced
1 T. pickling spices
10-12 peppercorns
15 oz. can beef broth
2 T. brown sugar
2 T. Gulden's Spicy Brown Mustard
carrots, potatoes and cabbage wedges
Place the brisket in a pot, drop in the onion, bay leave, lemon juice, garlic, pickling spices, peppercorns and beef broth. Pour in enough water to cover. Bring to a boil, lower to a simmer, cover and cook for about 3 hours. Test with a fork to determine if the brisket is tender enough. If it meets little resistance when pierced with a fork, it's done. Mix the brown sugar and mustard in a bowl, place the brisket in the bowl and move it around in the sugar and mustard to coat it evenly. Place the brisket in a glass pie plate, fat side up, then spoon the excess sauce on top of it. Pour about a cup of the cooking broth into the pan, then place it in a 350 degree oven and bake for 30 minutes. Bring the cooking liquid in the pot back to a boil, drop in your vegetables, cover and gently boil for 30 minutes. Remove the brisket from the oven, slice thin against the grain and pile on some vegetables on a plate. Serve right away.
Serves 2-3
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