Tangy Glazed Corned Beef

I know I go on and on about how great a cook my mom was, but St. Patrick’s Day was her finest moment each year. This very precious woman would wrestle mounds of corned beef and put her own special glaze on the top to feed the hungry masses. Even though she was Irish, she didn’t ever make Colcannon—we would have Parslied New Potatoes instead. And maybe some slaw and rye bread-not soda bread. Go figure.

Note: This shrinks down by about half, so a 3 pounder equals about 1 and a half pounds when fully cooked.

Ingredients:

Corned Beef—I’m using a three pound point cut, with the spice packet (point and round have less fat and marbling than flat cuts. That also means they shrink a little less)

Water

2-3 teaspoons dry mustard powder

1 Tablespoon prepared yellow mustard

2-3 Tablespoons ketchup

1 teaspoon granulated sugar

1/2 teaspoon freshly cracked black pepper

Directions: Remove the corned beef from its package and rinse well, saving the spice packet. Place the corned beef in a Dutch oven and cover with water by about ½-1 inch. Add the spice packet. Bring to a boil and then reduce the heat and let simmer, covered, for 50 minutes per pound.

Remove the corned beef from the water, and place it (fat side up) on a foil lined baking sheet. Preheat the oven to 350 degrees F. Use a knife to remove the fat cap and discard it. Sprinkle the dry mustard over the beef and spread it all over the top and sides with a butter knife or spoon. Top the dry mustard with the prepared mustard and spread it out. Top that with the ketchup and spread it around. Sprinkle on the sugar and black pepper. Bake uncovered for 50 minutes. Let cool a while and then slice across the grain (short end to short end).