Corned Beef and Glaze
 
 
From my mom-in-law Pat”¦who is a McCarthy, so I would trust her with an Irish recipe. She says this is a yummy way to get corned beef down the throats of the non-Irish.
Author:
Recipe type: Main Dish, Beef
Ingredients
  • 1 or 2 point cut briskets
  • large can peaches(mashed up)
  • dark brown sugar
  • butter
  • OJ
  • marmalade
  • maple syrup
Instructions
  1. Cover the briskets with water and boil, then simmer for 3 or 4 hours. Take outta the water and save water to cook your cabbage, carrots and potatoes in. Heat oven to 425 or 450. Put brisket on a broiler pan. Mix above ingredients so they hold together as a glaze. (Add OJ last to see if too watery – and sorry there are no measurements!) Put glaze on top and baste again every 20 minutes or so. Then reduce oven to 325. Glaze some more, every 25 minutes or so, till the fat drains through the broiler pan. Total bake time is about 1-1/2 to 2 hours – a big commitment – but yummy.
Recipe by This Week for Dinner at https://thisweekfordinner.com/happy-st-patricks-dayhave-some-corned-beef/