glazed corned beef
Glazed Corned Beef with Carrots and Prunes
Try this with mixed dried fruits if you are not fond of prunes. In either case, it’s a flavorful combination. Makes four to six servings.
- 3-4 lbs. corned beef brisket
- 4 large carrots, pared and cut in bias-cut slices (about 1 lb.)
- 1 cup pitted prunes
- 1 orange, sliced
- 1 medium onion, sliced
- 2 tbsp. fresh savory, tarragon, or other herb
Honey-orange glaze, below
Trim any excess fat from brisket. Cover brisket with water, let soak 1 hour, then rinse and pat dry. Arrange brisket in Bread Dome along with carrots, prunes orange, and onion. Sprinkle with savory. Cover and put in oven at 325° for about 3 hours or until tender.
Remove cover, brush with Honey-orange glaze, and return to oven for 10 to 15 minutes, just until glaze is bubbly. Watch carefully so that fruits and vegetables do not dry out.
To make Honey-orange glaze, combine 2 tbsp. each brown sugar and honey, and 1 tbsp. orange juice; blend well.