Wednesday, November 7, 2012

Corned Beef is Chewy

The glaze for this recipe was amazing and could be used on other cuts of meat. The corned beef was a pain in the bottom. I have made corned beef before in the crockpot and it was fine but this simmer and baking method did not soften it enough. Mr. Lawyer still ate the whole thing, I was hoping for lunch leftovers, so I guess it tasted so good the chewing was worth it? If I were to make this again I would try to use the sauce with the crockpot method. 
Glazed Corned Beef
(adapted from
Ingredients:4 1/2 pounds corned beef, rinsed
1 cup apricot preserves
1/4 cup brown sugar
2 tablespoons soy sauce
1. Simmer corned beef in water with seasoning packet according to directions, normally around three hours.
2. Preheat oven to 350 degrees.
3. Coat a large pan with non-stick cooking spray. Place corned beef in dish.
4. In a small bowl combine apricot preserves, brown sugar, and soy sauce. Spread the apricot mixture evenly over the corned beef.
5. Bake uncovered at 350 degrees 25 to 30 minutes, or until the meat is tender; basting occasionally with pan drippings.
6. Slice corned beef across grain and serve.

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