Baked Corned Beef
5 lbpackeged corned beef
1/2 cbrown sugar, lightly packed
1-8 dash(es)ground clove
6 dash(es)ground ginger
3-6 dash(es)cayenne pepper
4-6 clovechunked garlic
1/2 caguve nectar as an alternate to the brown sugar
How to Make Baked Corned Beef
- Rinse corned beef. Put in stock pot large enough to hold it, along with enough water to cover. Add seasoning mix packet, bay leaves, onion. I usually add a couple of extra cloves of whole garlic. Don't worry about peeling the garlic or onions for this stage. Bring to a rapid boil, cover and lower to lowest flame, or setting on stove. Cook until fork tender checking occasionally for water level. When cooked. Meanwhile, have prepared glaze as follows.
- Mix all of the other ingredients in a glass bowl(metal will react to the vinegar in the mustard), and set aside. On a deep baking pan line with tin foil-long enough to wrap the meat in. Slather the mix all over the meat. Wrap the foil tightly around the meat/mix.
This is the first stage of the cooking. The meat can now be sealed in an airtight container and frozen if it isn't time to serve the dish.
- When ready to prepare the second step,thaw the beef. Just leave it wrapped in the foil that is in the container. When thawed, remove it from the container and place back on the deep baking pan. Set inside of an oven-it doesn't matter whether or not the oven is preheated. Set the oven to 350 degrees until it is completly warmed and the house smells wonderful. Open the foil and turn the broiler on. Watch it carefully! Brown until it turns a nice shade of brown.
- Remove and set for 15 min. Slice thinly on the bias. Because of the curing process (all of that salt), it can dry the meat out even while in the water. The second step seems to add some of that moisture back to it. This freezes very well, and is great when turned into corned beef hash!