Glazed Corned Beef from Michigan |
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Prep Time: 1 Minutes Cook Time: 240 Minutes |
Ready In: 241 Minutes Servings: 8 |
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In ' Heirloom Cooking with the Brass Sisters' Ingredients:
1 (3 -4 lb) corned beef brisket |
1 orange, sliced |
2 large onions, quartered |
3 stalks celery, cut in 1-inch pieces |
2 garlic cloves, quartered |
1 teaspoon dill seed |
3 sprigs fresh rosemary (or 1/2 t. dried) |
6 whole cloves |
1 bay leaf |
1 stick cinnamon (3-inch stick, or 1/2 t. ground cinnamon) |
3/4 cup maple syrup |
3 tablespoons prepared mustard |
1/2 teaspoon fresh coarse ground black pepper |
Directions:
1. Coat an ovenproof baking dish with vegetable spray.
2. Rinse corned beef under cold running water and pat dry with paper towels.
3. Place corned beef in a large heavy pot.
4. Add cold water to cover; add orange slices, onion, celery, garlic, dill seeds, rosemary, cloves, bay leaf, and cinnamon; add cold water to cover.
5. Stir until spices are evenly distributed.
6. Cover pot and bring to a simmer over medium heat; do not boil.
7. Simmer, covered, stirring occasionally, until a fork penetrates meat easily, about 3-4 hours (about 1 hour per pound of meat).
8. Remove corned beef from pot and place, fatty side up, on prepared baking dish; set aside.
9. Make the glaze: add maple syrup, mustard, and pepper in a saucepan; whisk to combine.
10. Cook over medium heat, stirring with a wooden spoon, until glaze comes to a boil.
11. Decrease heat and continue stirring until glaze reduced and thickens, approximately 3 minutes.
12. Preheat the oven to 375°.
13. Brush half the glaze over corned beef; bake 8 minutes.
14. Turn corned beef fatty side down, brush with remaining glaze, and return to oven to bake 8 minutes.
15. Remove to a serving platter and allow to rest 10 minutes before slicing.
16. Cut against the grain to prevent the slices from falling apart.
17. Cover leftovers with plastic wrap and store in the refrigerator.
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