Post by Loupy on Mar 13, 2016 16:50:59 GMT -7
Apricot Glazed Corned Beef
From: Kevin Lynch @ www.closetcooking.com/
Tender slow cooked corned beef served in a sweet and tangy apricot glaze.
Prep Time: 10 minutes
Cook Time: 3 hours 10 minutes
Total Time: 3 hours 20 minutes
Servings: 4
Ingredients
3 cups water
2 tablespoons sugar
2 tablespoons cider vinegar
2 cloves garlic, peeled and smashed
1 (3 pound) corned beef brisket with pickling spices
1/2 cup apricot preserves
2 tablespoons brown sugar
2 tablespoons Dijon mustard
2 tablespoons grainy mustard
Directions
Mix the water, sugar, vinegar and garlic in a large pot, add the corned beef, and the pickling spices and bring to a boil, reduce the heat to medium-low and simmer, covered until the meat is tender, about 1 hour per pound.
Mix the the apricot preserves, brown sugar and mustards in a bowl.
Place the beef in a baking pan and cover in the apricot glaze.
Bake in a preheated 350F/180C oven until the glaze is bubbling.
Let it rest for 10 minutes, slice and serve with the remaining apricot glaze.
Slow Cooker: Mix the water, sugar, vinegar and garlic in the slow cooker, add the corned beef, and the pickling spices and cook on low for 8-10 hours or on high for 4-6 hours before continuing on with the remaining steps.
From: Kevin Lynch @ www.closetcooking.com/
Tender slow cooked corned beef served in a sweet and tangy apricot glaze.
Prep Time: 10 minutes
Cook Time: 3 hours 10 minutes
Total Time: 3 hours 20 minutes
Servings: 4
Ingredients
3 cups water
2 tablespoons sugar
2 tablespoons cider vinegar
2 cloves garlic, peeled and smashed
1 (3 pound) corned beef brisket with pickling spices
1/2 cup apricot preserves
2 tablespoons brown sugar
2 tablespoons Dijon mustard
2 tablespoons grainy mustard
Directions
Mix the water, sugar, vinegar and garlic in a large pot, add the corned beef, and the pickling spices and bring to a boil, reduce the heat to medium-low and simmer, covered until the meat is tender, about 1 hour per pound.
Mix the the apricot preserves, brown sugar and mustards in a bowl.
Place the beef in a baking pan and cover in the apricot glaze.
Bake in a preheated 350F/180C oven until the glaze is bubbling.
Let it rest for 10 minutes, slice and serve with the remaining apricot glaze.
Slow Cooker: Mix the water, sugar, vinegar and garlic in the slow cooker, add the corned beef, and the pickling spices and cook on low for 8-10 hours or on high for 4-6 hours before continuing on with the remaining steps.
