CONTEST MEATS: Glazed Corned Beef

GLAZED CORNED BEEF
By BumbleBeeBoogie

When I was a very young bride, I was preparing my first dinner party for my parents and other relatives. I planned to serve my very first large corned beef roast. I prepared it and placed it in the oven. I watched it nervously to see if it was done, but each time I took it out of the oven, it was still red, so I would put it back in the oven to bake some more. But it never got brown. I called my mother in a panic and cried "no matter how long I cook my roast, it won't get done and turn brown". That's when my mother told me corned beef remains red, even when its over-done. My dinner party was a success even if my face was as red as my corned beef remained.

1 6 to 10 pound corned beef brisket, excess fat trimmed off
2 garlic cloves, crushed
2 tablespoons packaged pickling spices
1 large onion, halved and cut into thick slices

Place the corned beef in a large pot with the pickling spices and onion with enough water to cover. Bring to a boil, skimming off any scum that rises to the top. Lower the heat and simmer covered for 2-1/2 to 3 hours or until tender. Cool the meat in the cooking water.

Preheat the oven to 300 degrees F.

GLAZE:
3/4 cup firmly packed dark brown sugar
1 tablespoon dry mustard
1 tablespoon cider vinegar

Combine the ingredients. Transfer the cooked corned beef to a roasting pan and coat with the glaze. Bake uncovered, basting occasionally, for 1 hour. Serves 8 to 12. Wonderful accompanied by Schroeder's red cabbage and potato pancakes.