INGREDIENTS

INSTRUCTIONS

MUSTARD GLAZE
For the spice bag*, cut a double thickness of 100 percent cotton
cheesecloth into a 6- or 8-inch square. Place bay leaves,thyme, cloves, and
peppercorns in the center of the cheesecloth. Bring up the corners of the
cheesecloth and tie them with a clean string
Place corned beef in a 4- to 6-quart Dutch oven. Add spice bag and the
water to corned beef. Bring to boiling; reduce heat. Cover and simmer for 2
1/2    hours.
Add onions, carrots or parsnips, potatoes, and celery to corned beef.
Return to boiling. Cover and simmer for 10 minutes. Add cabbage wedges;
simmer, covered, about 10 minutes more or till meat and vegetables are
tender.
Meanwhile, prepare Mustard Glaze. Drain meat and vegetables; discard the
spice bag. Slice the corned beef across the grain. Arrange meat and all
vegetables on a serving platter. Spoon Mustard Glaze over meat and
vegetables. Makes 6 to 8 servings.
*Note: If a spice packet is provided with the corned beef, use it instead
of the bay leaves, thyme, cloves, and peppercorns.
MUSTARD GLAZE: In a medium saucepan combine brown sugar, vinegar, prepared
mustard, and garlic powder. Bring to boiling, stirring till sugar
dissolves. Cook, uncovered, for 5 minutes. If necessary, beat smooth with
whisk or rotary beater. Makes about 1 cup.
Recipe by: Meredith Corporation
Posted to recipelu-digest Volume 01 Number 336 by James and Susan Kirkland
<kirkland@gj.net> on Dec 02, 1997

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