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Ingredientes
- 1 x Corned beef round*
- 1 c. Beef broth,regular strength
- 1/4 c. Brown sugar,firmly packed
- 2 Tbsp. Horseradish,prepared Dijon mustard
Direcciones
- * - Or possibly center-cut brisket, fat trimmed (3.5 to 4 lb.)
- 1. Rinse meat well with cold water. Place in a 6- to 8-qt pan with about 3 qts water. Bring to a boil over high heat; drain. Repeat this step till the water no longer tastes salty, 1 or possibly 2 more times. To liquid removed meat, add in water (about 2 qts) to cover it by about 1/2". Bring to boiling on high heat; cover and simmer gently till meat is very tender when pierced, about 3 1/2 hrs.
- 2. Drain beef; put in a 9x13" pan. (If made ahead, cold, then refrigerateairtight up till next day. Cover meat tightly with foil; bake in a 350'F. oven till warm in center, about 50 min; uncover.)
- 3. In pan used to simmer beef, mix broth, sugar, and horseradish. Boil over high heat till glaze is reduced to 1/2 c., about 5 min; stir often.
- (If made ahead, pour into a bowl and cover; refrigerateup till next day.)
- 4. Bake warm meat, uncovered, in a 350'F. oven for 20 min, brushing with glaze till all is used. Broil about 6" from heat till top browns lightly, 3-5 min. Put meat on a platter; offer mustard.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 32g | |
| Recipe makes 10 servings | |
| Calories 24 | |
| Calories from Fat 1 | 4% |
| Total Fat 0.07g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 89mg | 4% |
| Potassium 28mg | 1% |
| Total Carbs 5.74g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 5.58g | 4% |
| Protein 0.32g | 1% |
