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March 22, 2018

Recipe: Corned Beef

Corned beef is consumed all year round, but it's especially popular around Saint Patrick's Day.  If you're looking for an awesome corned beef recipe, you're in the right place. It takes 3 days, however, it's totally worth your time and effort!

DAY 1

Empty the contents of the corned beef brisket packages (I purchased mine from Sam's Club) into a big pot. Make sure to throw in the juice that the meat is packed in. And, rinse out the bag and empty it into the pot, to make sure you get all of the juices into the pot.  Don't forget to empty the contents of the small spice packet that comes with the meat as well. Add more water until the beef is full submersed. 


Boil on high with carrots, celery, and onions for about four hours or until the meat is tender (soft but not so soft that the meat starts to break apart).


Remove the meat, place in a pan, and let cool. Then cover with saran wrap and place in the refrigerator overnight.


Strain the liquid using a strainer, and make sure to squeeze out the liquid from the veggies.  Let the liquid cool and store in the refrigerator overnight.

DAY 2

Place the corned beef back into the liquid. Cover and let the meat soak in the liquid for at least 24 hours.


Day 3

Remove meat from liquid, place on baking pan (coat baking pan with Pam, then line it with foil) and allow the meat to sit at room temperature for one hour.

[if you're serving your corned beef with cabbage and other veggies, this is when you'll want to boil your veggies in the liquid - being careful not to overcook the veggies (cabbage goes last as it cooks the quickest)]  If you are running low on liquid, add beef stock (not beef broth).

Now it's time to make the glaze: 
- 12 ounces brown sugar
- 3/4 cup honey
- 12 ounces course ground mustard
- 1 tsp ground mace
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground all spice

Mix the ingredients above ...


put it on the meat, and then bake the meat for 20 minutes at 350 degrees, then broil for 10 more minutes.


Here's what mine looked like right out of the oven ...


Always slice against the grain with a sharp, non-serrated knife.








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