I serve this delicious entree each St. Patrick’s Day, even though my family is Dutch. The meat is so tender and tasty topped with a simple tangy glaze. Leftovers make excellent Reuben sandwiches.
Ingredients
| 1 corned beef brisket (3–4 pounds), trimmed | ⅔ c. ketchup |
| 1 medium onion, sliced | ⅓ c. white vinegar |
| 1 celery rib, sliced | 2 Tbsp. prepared mustard |
| ¼ c. butter or margarine | 2 tsp. prepared horseradish |
| 1 c. packed brown sugar |
Preparation
1. Place corned beef and contents of seasoning packet in a Dutch oven; cover with water.
2. Add onion and celery.
3. Bring to a boil. Reduce heat; cover and simmer for 2½ hours or until meat is tender.
4. Drain and discard liquid and vegetables.
5. Place beef on a rack in a shallow roasting pan; set aside.
6. In a saucepan, melt the butter over medium heat.
7. Stir in the remaining ingredients.
8. Cook and stir until sugar is dissolved.
9. Brush over beef.
10. Bake, uncovered, at 350°F for 25 minutes. Let stand for 10 minutes before slicing.
Serves 12
Nutritional Information: Calories: 390; Fat: 24g; Cholesterol: 80mg; Sodium: 1820mg; Total Carbohydrates: 23g; Dietary Fiber: 0g; Sugars: 22g; Protein: 20g.
