Shelly's Recipe

GLAZED CORNED BEEF

Category: Brisket/Cornbeef

5 cups water
2 bay leaves
2 cloves garlic, cut in half-and-half
1 tbsp peppercorns
1/4 to 1/2 cup dry sherry
3-4 lb corned beef
4-6 potatoes, cut in half-and-half
1 head cabbage, quartered

Glaze
1 cup orange marmalade
1 tbsp horseradish
3 tbsp packed brown sugar and Dijon mustard

Put meat into a large pot and add enough water to cover. Add seasonings and dry sherry. Cover; bring to a boil. Lower heat and simmer for 2 1/2 hours. Add potatoes and cook for 20 minutes.

Preheat oven to 375. In a saucepan, add glaze ingredients and simmer until marmalade is melted. Remove corned beef and place into a shallow baking dish. Pour glaze over beef; bake for 20 minutes. Remove from pan and allow to rest about 20 minutes before cutting across the grain. Add cabbage to pot with potatoes; cook 15 minutes and serve with corned beef.