You may also like
Categories:
beef brisket water pickling spices apple jelly brown sugar mustard ketchup ground cloves sweet pickle juice red potato baby carrots parsnips sweet onions head cabbage
Viewed: 19 - Published at: 8 years agoIngredients
- 4 lbs corned beef brisket
- water (To Cover)
- 1 tablespoon mixed whole pickling spices, tied in cheesecloth
- 1 cup apple jelly
- 34 cup brown sugar
- 2 tablespoons prepared mustard
- 2 tablespoons ketchup
- 1 teaspoon ground cloves
- 12 cup sweet pickle juice
- 1 lb small red potato (about 1-inch round)
- 1 lb baby carrots
- 4 parsnips, sliced into 2-inch chunks
- 2 turnips, sliced into 2-inch chunks
- 4 sweet onions, peeled and quartered (Vidalias or Peruvian Sweets)
- 1 large head cabbage, cut into quarters (preferably savoy)
Method
- Wash corned beef and place fat side up in a large stockpot or Dutch oven.
- Cover with enough cold water to cover; add pickling spices.
- Bring to a boil, skimming the surface as necessary.
- Reduce the heat and slow-simmer, covered, until the meat is nearly fork tender, about 2 hours.
- Cool corned beef in the broth.
- While meat cools, melt apple jelly, brown sugar, mustard, ketchup and cloves together in a small suacepan.
- Preheat oven to 350 degrees F. Remove corned beef from broth and place in a shallow roasting pan lined with foil.
- Score fat.
- Brush liberally with jelly mixture.
- Pour pickle juice into the pan.
- Bake for 30 minutes, alternately basting with the jelly mixture and pan drippings.
- Meanwhile, boil the vegetables and cabbage in the corned beef broth until crisp tender, about 20 minutes.
- When corned beef is done, let cool slightly before thinly slicing against the grain; drizzle with any remaining glaze.
- On a warmed serving platter, arrange the vegetables and cabbage with several slices of corned beef on top.
- COOK'S TIP: Buy the cheapest cut of corned beef, the fattier cuts have more flavor.
