Glazed Corned Beef
Source of Recipe
Marla
List of Ingredients
6 cups water
2 Bay leaves
2 garlic cloves -- cut in half
1 tablespoon peppercorns
1/4 cup Dry Sherry -- (1/4 to 1/2)
3 pound Corned Beef -- (3 to 4)
4 potatoes -- cut in half (4 to 6)
1 head cabbage -- quartered
Glaze
1 cup orange marmalade
1 tablespoon horseradish
3 tablespoons brown sugar
3 tablespoons Dijon mustard
Recipe
Put Corned Beef into a large stock pot. Put enough water to cover Corned
Beef. Add Bay leaf, garlic, peppercorns and Dry Sherry. Cover and bring
to
a boil. Lower heat and simmer for 2 1/2 hours. Add potatoes and cook for
20
minutes. Preheat oven to 375 degrees (F). In a small sauce pan, add all
ingredients for glaze. Simmer until marmalade is melted. Remove Corned
Beef
and place in a shallow baking dish. Pour glaze over Corned Beef and bake
for
20 minutes.
Add cabbage to stock pot with potatoes and cook for 15 minutes. Slice
Corned Beef against the grain and serve with potatoes and cabbage.
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