3 lb corned beef
1 cup orange marmalade
4 tbsp prepared dijon mustard
4 tbsp brown sugar
A Recipe for
Glazed Corned Beef
I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning. |
| John Barrymore |
Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
| Chang Chan-Pao |
I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning. |
| John Barrymore |
This Recipe for Glazed Corned Beef is one of thousands in the Recipes-to-go Meat Cookbook.
Vengeance is a dish that can be eaten colld. |
| James Payn In Market Overt (1895) |
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| Ed Bluestone |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
This is a recipe for Glazed Corned Beef from the recipe cookbook of Recipes-to-go (Meat)
There is no sincerer love than the love of food. |
| George Bernard Shaw (1856-1950) |
I don't even butter my bread; I consider that cooking. |
| Katherine Cebrian |
"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 |
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Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
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| Channing Pollack |
Place corned beef in large pot and cover with boiling water.Bring to a
boil,lower heat,cover partially and simmer as slowly as possible for
about 3 hours or until very tender when tested with a fork. Preheat
oven to 350 degrees.Mix marmalade,mustard and sugar together in a
small bowl.When meat is done,remove from pot and drain.Place meat on
an oven proof serving dish and pour marmalade mixture over it,
coating thoroughly. Bake beef for 30 minutes or until glaze is crisp
and brown.Serve hot or at room temperature with boiled
cabbage,potatoes and or carrots. Serves 6 to 8.
Serves: 8
Glazed Corned Beef Recipe brought to you by Recipes To-Go