1 corned beef round*
1 cup beef broth,regular strength
1/4 cup brown sugar,firmly packed
2 tbsp horseradish,prepared
1 dijon mustard
A Recipe for
Corned Beef With Sweet-Hot Glaze
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
| Charles Pierre Monselet |
Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone. |
| Jim Fiebig |
Cooking Rule... If at first you don't succeed, order pizza. |
| Anonymous |
This Recipe for Corned Beef With Sweet-Hot Glaze is one of thousands in the Recipes-to-go Meat Cookbook.
I eat merely to put food out of my mind. |
| N.F. Simpson |
If you enjoy this Corned Beef With Sweet-Hot Glaze Recipe - you should enjoy the recipe collections you can find on the websites below:
Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
| Edward Abbey |
Look, there's no metaphysics on earth like chocolates. |
| Fernando Pessoa |
This is a recipe for Corned Beef With Sweet-Hot Glaze from the recipe cookbook of Recipes-to-go (Meat)
Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
| Author Unknown |
I went into a McDonald's yesterday and said, "I'd like some fries." The girl at the counter said, "Would you like some fries with that?" |
| Jay Leno |
Without ice cream, there would be darkness and chaos. |
| Don Kardong |
Food Tip |
Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
| Enrico Caruso |
Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them. |
| Samuel Butler |
* - or center-cut brisket, fat trimmed (3.5 to 4 lb.)
=======================================================
============== ===
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