1 Corned beef round*
1 cup Beef broth,regular strength
1/4 cup Brown sugar,firmly packed
2 tbsp Horseradish,prepared
Dijon mustard
A Recipe for
Corned Beef With Sweet-Hot Glaze
Rice is born in water and must die in wine. |
| Italian Proverb |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollack |
This Recipe for Corned Beef With Sweet-Hot Glaze is one of thousands in the Recipes-to-go Beef Cookbook.
How can you govern a country which has 246 varieties of cheese? |
| Charles De Gaulle |
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What do snowmen eat for breakfast? Snowflakes. |
| Unknown |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollack |
This is a recipe for Corned Beef With Sweet-Hot Glaze from the recipe cookbook of Recipes-to-go (Beef)
Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
| Julia Child |
Eat little, sleep sound. |
| Iranian Proverb |
Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
| Enrico Caruso |
When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking. |
| Elaine Boosler |
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain |
Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about! |
| Tom Jones and Harvey Schmidt |
* - or center-cut brisket, fat trimmed (3.5 to 4 lb.)
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1. Rinse meat well with cool water. Place in a 6- to 8-quart pan with
about 3 quarts water. Bring to a boil over high heat; drain. Repeat
this step until the water no longer tastes salty, 1 or 2 more times.
To drained meat, add water (about 2 quarts) to cover it by about
1/2". Bring to boiling on high heat; cover and simmer gently until
meat is very tender when pierced, about 3 1/2 hours.
2. Drain beef; put in a 9x13" pan. (If made ahead, cool, then chill
airtight up until next day. Cover meat tightly with foil; bake in a
350'F. oven until hot in center, about 50 minutes; uncover.)
3. In pan used to simmer beef, mix broth, sugar, and horseradish.
Boil over high heat until glaze is reduced to 1/2 cup, about 5
minutes; stir often. (If made ahead, pour into a bowl and cover;
chill up until next day.)
4. Bake hot meat, uncovered, in a 350'F. oven for 20 minutes,
brushing with glaze until all is used. Broil about 6" from heat until
top browns lightly, 3-5 minutes. Put meat on a platter; offer mustard.
Serves: 10
Corned Beef With Sweet-Hot Glaze Recipe brought to you by Recipes To-Go