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Categories:Viewed: 6 - Published at: 6 years ago
Ingredients
- 8 lbs corned beef brisket
- 2 medium onions, quartered
- 10 whole black peppercorns
- 2 garlic cloves
- 2 bay leaves
- 4 whole cloves
- 12 cup dark corn syrup
- 1 tablespoon prepared mustard
Method
- Day 1- Marinate Marinate the brisket in an 8 quart pot with cold water, (cover beef completely),onions, bay leaves, salt, peppercorns, garlic and cloves (overnight).
- Day 2- Cook brisket, bring pot with brisket mixture to a roaring boil.
- Reduce heat to medium-low, cover and simmer for 4 hours.
- Remove corned beef from liquid.
- Discard cooking liquid.
- Let the beef cool, wrap in aluminium foil and chill overnight.
- Day 3- Prepare glaze In a small pan, combine corn syrup and mustard.
- Place over medium high heat and bring to a boil.
- With wooden spoon stir constantly.
- Remove from heat and cool.
- Remove beef from fridge and unwrap.
- Trim and discard excess fat.
- Place beef on broiler pan.
- Brush beef all over with glaze.
- Place under broiler 5- 6" from heat.
- Broil beef 10 minutes, keep brushing on any extra glaze.
- Cool, cover and refrigerate until ready to serve.
- Slice thin.
