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Prep Time: 10 Minutes Cook Time: 1440 Minutes |
Ready In: 1450 Minutes Servings: 12 |
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Posting for safekeeping. Note: Needs to be started the day before. Ingredients:
8 lbs corned beef brisket |
2 medium onions, peeled and quarted |
2 bay leaves |
1 teaspoon salt |
10 peppercorns |
1 garlic clove |
4 cloves |
1/2 cup dark corn syrup |
1 tablespoon mustard |
Directions:
1. The day before serving: Put brisket in a large kettle cover with water; add onions and next 5 ingredients (or the packet that comes with it).
2. Bring to a boil.
3. Reduce heat and simmer about 4 hours or until just fork tender.
4. Remove from cooking liquid.
5. Cool completely.
6. Cover and refrigerate over night.
7. About 2 hours before serving remove brisket from fridge, and make the glaze.
8. To make the glaze: Bring syrup and mustard to a boil, stirring constantly.
9. Reduce heat and simmer 10 minutes.
10. Remove from heat and cool.
11. About 1/2 before serving heat the broiler; trim fat off the brisket.
12. Place meat on a broiler pan and slather all over with the glaze.
13. Place under the broiler (5-6 inches) from the heat.
14. Heat 10-12 minutes; use the remaining glaze.
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