Corned Beef With A Brown Sugar Glaze
Serves 6 to 8.
4 lbs. corned beef brisket Seasoning packet from corned beef 1 gallon water or as needed
4 lbs. corned beef brisket Seasoning packet from corned beef 1 gallon water or as needed
1/2 cup light brown sugar, packed
1/2 cup water
1/2 cup brown mustard
1/2 cup water
1/2 cup brown mustard
1. Rinse off the brisket under running water, and then trim off excess fat. Place the
meat and enough water to cover it in a stock pot; add the seasonings from the
package and bring to a boil. Lower the heat so the water simmers gently.
2. Cook until very tender but not falling apart, about 3 hours. About every half hour, skim the fat from the water's surface with a large spoon and discard. Add more water as needed to keep the brisket submerged.
3. Test the cooked meat for tenderness by piercing the meat with a meat fork. It should meet only slight resistance. Remove the meat and transfer to a parchment- lined baking sheet.
4. Preheat oven to 325 degrees. In a sauce pot, combine the sugar and water and bring to a simmer over medium-high heat. When the mixture has turned syrupy, after about 5 minutes, stir in the mustard. Continue simmering another
2 to 3 minutes. Paint a thin coating of glaze over the entire brisket. Put in the oven and bake for 30 minutes, reglazing every 10 minutes. Remove the brisket when the glaze is shiny, and let it rest for 15 minutes. Use a sharp slicing knife to carve thin slices and serve.
2. Cook until very tender but not falling apart, about 3 hours. About every half hour, skim the fat from the water's surface with a large spoon and discard. Add more water as needed to keep the brisket submerged.
3. Test the cooked meat for tenderness by piercing the meat with a meat fork. It should meet only slight resistance. Remove the meat and transfer to a parchment- lined baking sheet.
4. Preheat oven to 325 degrees. In a sauce pot, combine the sugar and water and bring to a simmer over medium-high heat. When the mixture has turned syrupy, after about 5 minutes, stir in the mustard. Continue simmering another
2 to 3 minutes. Paint a thin coating of glaze over the entire brisket. Put in the oven and bake for 30 minutes, reglazing every 10 minutes. Remove the brisket when the glaze is shiny, and let it rest for 15 minutes. Use a sharp slicing knife to carve thin slices and serve.
Colcannon
Serves 6
4 lbs. russet potatoes, peeled
12 T. unsalted butter, divided use
1/2 cup or more half and half
2 lbs. green cabbage, sliced in shreds
Serves 6
4 lbs. russet potatoes, peeled
12 T. unsalted butter, divided use
1/2 cup or more half and half
2 lbs. green cabbage, sliced in shreds
1 cup chopped onion
Salt and pepper to taste
1/2 cup chopped green onions
Salt and pepper to taste
1/2 cup chopped green onions
1. Quarter potatoes and place in a large pot of cold water. Bring to a boil, add 1 T.
salt and then simmer until potatoes are tender. Put through a ricer and stir in 3 T.
butter and enough hot half and half to make creamy potatoes.
2. Meanwhile, sauté the cabbage and onion in 3 T. butter until tender. Stir into hot potatoes. Stir in green onions and season to taste with salt and pepper. Serve hot, pressing an indentation in the center and adding a large dollop of butter.
2. Meanwhile, sauté the cabbage and onion in 3 T. butter until tender. Stir into hot potatoes. Stir in green onions and season to taste with salt and pepper. Serve hot, pressing an indentation in the center and adding a large dollop of butter.
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