Can you believe it's almost time for St.Patrick's day?! I am so glad it is though, because for me it's one of the first signs of Spring! And believe me, after all the snow we've had this Winter I am MORE than ready! :)
This is a little different way to prepare your corned beef and I think the glaze really makes it something special. I love to serve this with my "Smashed Potatoes with Spinach" . Follow the link to see the recipe. You don't have to use spinach with these mashed 'taters either... as you'll see, you can use a variety of vegetables to dress them up. For St.Patrick's day cabbage (colcannon style) or peas (champ style) would be great! How does your family celebrate St. Paddy's day?
2: In a small bowl, combine the thawed orange juice concentrate, honey and Dijon mustard to make a glaze. Set aside.
3: In a Dutch oven, place corned beef and add the enclosed spice packet. Cover the meat completely with water. Cover tightly with a lid and simmer in the oven at 350* F for 2 1/2 hours.
4: Remove the brisket and transfer to a shallow baking or broiling pan. Cover the brisket with the glaze and broil 2-3 minutes until it starts to caramelize. Remove from oven and let stand 10-15 minutes before slicing.
Serves 6-8
Kitchen Notes: Always slice corned beef thinly and across the grain. This makes for a much more tender piece for your guests. Leftovers are great made into hash for breakfast or used for reuben sandwiches! Yum!
Can you believe it's almost time for St.Patrick's day?! I am so glad it is though, because for me it's one of the first signs of Spring! And believe me, after all the snow we've had this Winter I am MORE than ready! :)
This is a little different way to prepare your corned beef and I think the glaze really makes it something special. I love to serve this with my "Smashed Potatoes with Spinach" . Follow the link to see the recipe. You don't have to use spinach with these mashed 'taters either... as you'll see, you can use a variety of vegetables to dress them up. For St.Patrick's day cabbage (colcannon style) or peas (champ style) would be great!
How does your family celebrate St. Paddy's day?
Ingredients:
2 1/2 to 3 1/2 pound corned beef brisket
1 Tablespoon orange juice concentrate (thawed)
2 Tablespoons honey
2 teaspoons Dijon mustard
Method:
1: Preheat over to 350* F.
2: In a small bowl, combine the thawed orange juice concentrate, honey and Dijon mustard to make a glaze. Set aside.
3: In a Dutch oven, place corned beef and add the enclosed spice packet. Cover the meat completely with water. Cover tightly with a lid and simmer in the oven at 350* F for 2 1/2 hours.
4: Remove the brisket and transfer to a shallow baking or broiling pan.
Cover the brisket with the glaze and broil 2-3 minutes until it starts to caramelize. Remove from oven and let stand 10-15 minutes before slicing.
Serves 6-8
Kitchen Notes: Always slice corned beef thinly and across the grain. This makes for a much more tender piece for your guests. Leftovers are great made into hash for breakfast or used for reuben sandwiches! Yum!