Post by JCON on Dec 18, 2018 16:13:36 GMT -6
Peach-Glazed Corned Beef
1 – 3 lb. corned beef brisket (or one 3-4 lb. corned beef for oven roasting)
2 cups water
4 small apples
½ cup water
1/3 cup peach preserves
¼ teaspoon ground ginger
Rinse brisket in cold water to remove pickling juices. Place, fat side up, on rack in shallow roasting pan. Add 2 cups water, cover with foil. Roast at 325º for 2 hours. Uncover, drain cooking liquid and discard. (Or prepare corned beef for roasting by package directions.)
Cut apples in half lengthwise and core. Arrange apple halves, skin side up, around corned beef in roasting pan; add ½ cup water to pan. Return to oven; continue roasting, uncovered, 30 minutes longer.
Combine peach preserves and ground ginger. Turn apple halves, skin side down. Spoon peach glaze over apple halves and corned beef; return to oven and cook till glaze is hot, about 15 minutes longer.
Yield: 6 – 8 servings.
1 – 3 lb. corned beef brisket (or one 3-4 lb. corned beef for oven roasting)
2 cups water
4 small apples
½ cup water
1/3 cup peach preserves
¼ teaspoon ground ginger
Rinse brisket in cold water to remove pickling juices. Place, fat side up, on rack in shallow roasting pan. Add 2 cups water, cover with foil. Roast at 325º for 2 hours. Uncover, drain cooking liquid and discard. (Or prepare corned beef for roasting by package directions.)
Cut apples in half lengthwise and core. Arrange apple halves, skin side up, around corned beef in roasting pan; add ½ cup water to pan. Return to oven; continue roasting, uncovered, 30 minutes longer.
Combine peach preserves and ground ginger. Turn apple halves, skin side down. Spoon peach glaze over apple halves and corned beef; return to oven and cook till glaze is hot, about 15 minutes longer.
Yield: 6 – 8 servings.
