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Last Sunday was St. Patrick’s Day. I always make corned beef, mashed potatoes, and something green (asparagus this time). But I spent half of last Sunday sick on the couch, so making this labor-intensive dinner was a no-go. So, in the midst of packing, I made it this Sunday.
Glazed Corned Beef
- 3 Lb corned beef roast
- 1 onion, chopped
- 2 celery ribs, chopped
- 1 C. packed brown sugar
- 4 Tbsp. butter
- 1/3 C. apple cider vinegar
- 1/2 C. ketchup
- 2 Tbsp. mustard
- 2 Tbsp. horseradish
Step 1: Place the roast in the bottom of a deep pot. Make sure your roast specifies that it is corned beef. If it is, it sould come with a little packet of spices, like this:
Sprinkle those spices over the roast in the pot. Then throw the onion and celery over the top. Cover everything with water (plus a couple inches extra) and bring it to a boil. Once it boils, reduce the heat and simmer it for 3 hours.
Step 2: After the roast is finished boiling, it should look pretty gross. Let’s face it, boiled meat is slimy and disgusting. But fear not! You are not done yet.
Combine all the other ingredients in a small saucepan and heat over medium heat until the butter and sugar are melted and everything is mixed. Place the roast in a roasting pan or in a dutch oven with a trivet and spoon 1/3 of the glaze you just made over the top.
Bake the roast, uncovered, in a 350 degree oven, for 30 minutes. Halfway through, spoon another 1/3 of the glaze over the top, then return it to the oven. After it is done baking, pour the remaining glaze over the top. Let the roast sit for about 10 minutes before serving.
I always serve this with mashed potatoes. Just boil the potatoes in the water you boiled the beef in. This year I used red potatoes and left the skin on, but the method and ingredients are the same. I also made asparagus this year; just coat with olive oil, sprinkle on some salt and pepper, and roast in the oven for 30 minutes.
This meal was just as delicious the week after as it is on St. Patrick’s Day.