Friday, March 7, 2008

Corned Beef with Apricot Glaze

So here's the recipe that Ally requested. It is our St. Patrick's Day Tradition and it has turned corned beef-haters into lovers. This is such a fun meal to make with Irish soda bread, cabbage (we like it cooked w/bacon) and carrots & potatoes oven roasted with spices and olive oil.

The corned beef package will say to boil the beef with the spice packet for X amount of hours. I usually do it it for half of that time (I think around 2 hours) and then glaze it with the recipe below and bake at 300 for another 1-2 hours. Turn the roast over halfway through cooking so both sides get some of the glaze.

Apricot Glaze:
1C water
1 C apricot preserves
4T brown sugar
2 T soy sauce

If you've never cooked corned beef before, it doesn't really turn soft and shredded like as it is cooked. It comes out more solid and then you slice it. This recipe should give you some leftover sauce to spoon over the top.

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