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Aunt Betty’s Mustard-Glazed Corned Beef




Source of Recipe


the web


Recipe Introduction


Aunt Betty Kelleghan emigrated to Berwick, Nova Scotia, Canada, where she and husband Jim Keith run an Irish import shop called “Glimpses of Ireland.”


List of Ingredients




6 pound corned beef brisket
1 medium onion halved
1 celery stock, cut up
1 large carrot, cut up
2 garlic cloves, halved
1/2 teaspoon peppercorns
2/3 cup packed brown sugar
2 tablespoons prepared mustard
2 tablespoons ketchup


Recipe



About four hours before serving, in an 8-quart saucepan over high heat with enough water to cover meat, bring first six ingredients to a boil. Lower heat. Cover and simmer three hours or until meat is tender. Preheat oven to 350 F. Cut meat into slices. Arrange meat in overlapping slices on an ovenproof platter. In a bowl, mix brown sugar, mustard and ketchup. Spread over top and between slices of meat. Bake 20 minutes or until glaze is browned. Serve with baby carrots, sauteed cabbage and mashed potatoes.