Monday, March 16, 2009

Baked Corned Beef Dinner

This is probably my most favorite dinner of all. I've always boiled (or crock potted) my corned beef with potatoes, carrots and cabbage, and served it with mustard. Then I came across this baked recipe and decided I had to try it baked (again going with the rave reviews!). Then I found this sauce recipe in the comments section and went that route instead.

This way of cooking corned beef dinner was well received! The sauce was tangy and sweet. The roasted potatoes and carrots were great and the cabbage turned out wonderful! I followed the cabbage recipe in the link, but added some of the juices from the corned beef pan to bring on some of those flavors as well.

Corned beef Sauce
Farm Journal's Country Cookbook

2 Tbsp. butter
1 Tbsp. yellow mustard
1 tsp. horseradish (or more to taste)
1/3 C brown sugar, firmly packed
1/2 C ketchup
3 Tbsp. vinegar
3 Tbsp. water (or white wine if you prefer)

Melt butter, add remaining ingredients and mix thoroughly. Cook over med. heat until well blended.
Baste corned beef with sauce throughout cooking time.

To bake corned beef, I place it fat side up on a basting rack in a roasting pan, sprinkle the seasoning packet it came with over the top, cover with foil and bake 2 hours in a 350' oven. After that first hour, I start basting with the sauce until it's done.


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3 Lovely Comments:

Andrea said...

My mouth is watering... that looks so good. I'm going to have to try it!

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