INGREDIENTS

INSTRUCTIONS

Someone on the Back Fence (KMB forum) was in search of a good corned beef
recipe. I may have shared this one last year, but it is definitely worth
repeating. This is the time to make or buy and freeze corned beef since the
prices are low for St. Patrick's Day. First, some background. Apparantly,
corned beef became an "Irish" dish when the Irish immigrants to the country
could not find the thick, salty bacon necessary for gaelic dishes. Corned
beef made an acceptable substitute. Thus, we all eat corned beef and
cabbage on St. Patrick's Day (green beer is optional ;-} ). Corned beef,
however, is a staple in Jewish cooking. The following recipe is an example
of Jewish-American cuisine. According to Joan Nathan in Jewish Cooking in
America, glazed corned beef came about in an attempt by American Jewish
cooks to assimilate into the Christian culture. Forbidden by dietary laws
to serve or eat the beautifully, adorned baked hams that friends used to
highlight holiday meals, Jewish cooks started glazing corned beef instead.
Use your favorite ham glazing recipe or try mine. The glazing and gentle
cooking seal in the juices producing a succulent roast. The contrasting
flavors of the sweet-tangy glaze with the natural saltiness of the beef is
unexpectedly good.
Place corned beef in a roasting pan and cover with boiling water. Add
pickling spices. Cover and bake in 325 degree oven for 24 minutes per pound
of beef or until tender. Allow to cool in broth. Drain. Save broth if
desired. Mix mustard and brown sugar together. Place beef in a shallow
baking dish and bake an additional half hour at 325 degrees. Cover with
mustard mixture. Bake another half hour for a large briskit or broil for 5
to 10 minutes watching closely to keep from burning for a small briskit.
Meat should be juicy and have a rich brown glaze. Reserved cooking liquid
can be used to cook vegetables such as potatoes, carrots, boiling onions,
cabbage wedges, brussel sprouts etc.. The veggies will absorb all those
good flavors left in the liquid. Beef, veggies and some soda bread and your
meal is complete. Posted to Kitmailbox Digest by ehgf@primenet.com (Ellen)
on Mar 14, 1997

A Message from our Provider:

“Either Jesus pays or you do”