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Ingredientes
- 8 pound corned beef brisket
- 2 med. onions, peeled and quartered
- 2 bay leaves
- 1 teaspoon salt
- 10 whole black peppers
- 1 clove garlic
- 4 whole cloves
Direcciones
- DAY BEFORE SERVING: Put brisket in large kettle; cover with cool water. Add in onions, bay leaves, salt, black peppers, garlic, and cloves. Bring to boiling. Reduce heat and simmer covered about 4 hrs, or possibly just till corned beef is fork tender. Remove corned beef from cooking liquid. Cold completely. Chill covered overnight.
- NEXT DAY, MAKE GLAZE: In small saucepan, combine corn syrup and mustard. Bring to boiling over medium heat, stirring constantly. Reduce heat, and simmer uncovered 10 min, stirring occasionally. Remove from heat and let cold.
- Trim any excess fat from corned beef. Place meat on rack in broiler pan. Brush top and sides with some of the glaze. Run under broiler, 5 or possibly 6 inches form heat, 10 min; brush several times with remaining glaze. Let corned beef cold. Chill till ready to serve. Makes 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 316g | |
| Recipe makes 12 servings | |
| Calories 600 | |
| Calories from Fat 403 | 67% |
| Total Fat 44.66g | 56% |
| Saturated Fat 14.18g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 162mg | 54% |
| Sodium 3838mg | 160% |
| Potassium 916mg | 26% |
| Total Carbs 2.13g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.71g | 0% |
| Protein 44.15g | 71% |
