(re-post from March 2013)
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. No boiled cabbage for this crowd. Go figure.
Note: This shrinks down by about half, so a 3 pounder equals about 1 and a half pounds when fully cooked.
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
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
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.
Preheat the oven to 350 degrees F. Remove the corned beef from the water, and place it (fat side up) on a foil lined baking sheet. 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).
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