Corned Beef With Sweet-hot Glaze
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dish, Meats | 10 | Servings | |
INGREDIENTS
| 1 | Corned beef round* | |
| 1 | c | Beef broth, regular strength |
| 1/4 | c | Brown sugar, firmly packed |
| 2 | T | Horseradish, prepared |
| Dijon mustard |
INSTRUCTIONS
~ 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 292
Calories From Fat: 184
Total Fat: 20.3g
Cholesterol: 73.5mg
Sodium: 1676.5mg
Potassium: 419.5mg
Carbohydrates: 6g
Fiber: <1g
Sugar: 5.6g
Protein: 20g