Archive for December, 2012

As we move into the holiday season, here is a special occasion entrée from Grandma Grace’s kitchen which can be timed well with entertaining guests and is simple to make.  Think of it as a Jewish glazed ham.  A wild rice pilaf pairs nicely with it.

Corned beef (brisket flat of course) has many virtues.  Foremost is that cooking it is as simple as boiling water.  Another virtue is that the corning process along with air-tight packaging keeps the uncooked meat from spoiling quickly – this allows supermarkets to sell it for less than an ordinary brisket flat.  It can also be stored in your freezer as well.  So buy it on sale and use it when you want.  For this recipe, the grainy texture of the brisket provides another benefit: sticking whole cloves into the meat is effortless.  The recipe calls for a 4 to 5 pound corned beef but you can use a smaller cut if you prefer.

Glazed Corned Beef on Plate

Grandma Grace’s Glazed Corned Beef – 1 Knife


  • 4 to 5 lbs corned beef
  • Whole cloves
  • 2 tablespoons mustard
  • 2 tablespoons chili sauce
  • 1 small can of crush pineapple
  • ¼ jar currant jelly
  • ½ cup brown sugar
  • ½ cup honey


  1. Follow the cooking instructions on the corned beef package.  Usually you would place the corned beef (fat side up) in a deep and wide pot and cover with water (at least one inch above the meat).  It is probably easiest if you do not add any spices to the water.  Turn the burner on high and bring to a boil.  If you want, you can remove any scum that comes to the top but that is optional.  Lower heat to simmer and cover the pot.  Corned beef usually needs to simmer for about 50 minutes per pound.
  2. When the corned beef is nearly ready, mix the last 6 ingredients together in a bowl.  This can be done well in advance if you are having company.
  3. Preheat oven to 350 degrees.
  4. Place the cooked corned beef on a cutting board and trim off the fat on top.
  5. Place the corned beef in a suitable roasting pan.  Stick cloves into the corned beef, evenly spacing them about.  1½ inches apart should be fine.OLYMPUS DIGITAL CAMERA
  6. Pour the glaze mixture over the corned beef and place the pan in the oven for 45 minutes, basting occasionally.  You can hold off placing the pan into the oven until company arrives or shortly thereafter.
  7. When ready, remember that brisket is sliced across the grain.  Place on a platter and cover with glaze from the pan.  Enjoy!

Read Full Post »