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Category: Brisket/Cornbeef
Prep Time: Cook Time: Total Time:
Brisket:
1 (4 lb) corned beef brisket
1 large onion, peeled and halved
1 large clove garlic, peeled and halved
8 whole cloves
Place beef brisket in a large pot and cover with boiling water. Add onion, garlic, and cloves; bring to a full boil and lower heat. Simmer slowly, partially covered, for about 3 hours, until very tender when tested with a fork.
Meanwhile, mix glaze ingredients together and set aside. When meat is done, remove from pot and drain. Place meat in an ovenproof serving dish and pour glaze mixture over top to coat thoroughly. Bake at 350 for 30 minutes, or until glaze is nicely browned.
Glaze:
1 cup apple jelly
4 tbsp Dijon mustard
4 tbsp brown sugar
2 tbsp Calvados or apple brandy
Apple Garnish:
6 cooking apples
8 tbsp butter, divided
1/2 cup brown sugar
2/3 cup Calvados
1/8 tsp grated nutmeg
Prepare Apple Garnish: Peel and core the apples. Slice crosswise into 1/4 inch rings. Melt 2 tbsp of the butter in a large skillet and add a single layer of apple slices; saute until browned, about 5 minutes. With a slotted spoon, transfer apples to a bowl.
Repeat until all apples are cooked, adding butter as needed. Add brown sugar to the butter remaining in the skillet and stir until it dissolves. Add the Calvados and nutmeg, and bring to a boil. Boil for 5 minutes, stirring constantly.
Return apples to the skillet, reduce heat, and simmer another 5 minutes, until apples are heated through. Keep warm. Remove meat from oven to a heated platter. Garnish with apple rings and sauce. Delicious served with tender parsnips.
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APPLE GLAZED CORN BEEF BRISKET
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Category: Brisket/Cornbeef
Prep Time: Cook Time: Total Time:
Brisket:
1 (4 lb) corned beef brisket
1 large onion, peeled and halved
1 large clove garlic, peeled and halved
8 whole cloves
Place beef brisket in a large pot and cover with boiling water. Add onion, garlic, and cloves; bring to a full boil and lower heat. Simmer slowly, partially covered, for about 3 hours, until very tender when tested with a fork.
Meanwhile, mix glaze ingredients together and set aside. When meat is done, remove from pot and drain. Place meat in an ovenproof serving dish and pour glaze mixture over top to coat thoroughly. Bake at 350 for 30 minutes, or until glaze is nicely browned.
Glaze:
1 cup apple jelly
4 tbsp Dijon mustard
4 tbsp brown sugar
2 tbsp Calvados or apple brandy
Apple Garnish:
6 cooking apples
8 tbsp butter, divided
1/2 cup brown sugar
2/3 cup Calvados
1/8 tsp grated nutmeg
Prepare Apple Garnish: Peel and core the apples. Slice crosswise into 1/4 inch rings. Melt 2 tbsp of the butter in a large skillet and add a single layer of apple slices; saute until browned, about 5 minutes. With a slotted spoon, transfer apples to a bowl.
Repeat until all apples are cooked, adding butter as needed. Add brown sugar to the butter remaining in the skillet and stir until it dissolves. Add the Calvados and nutmeg, and bring to a boil. Boil for 5 minutes, stirring constantly.
Return apples to the skillet, reduce heat, and simmer another 5 minutes, until apples are heated through. Keep warm. Remove meat from oven to a heated platter. Garnish with apple rings and sauce. Delicious served with tender parsnips.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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