As you all know, if you read this blog regularly, I was in Philadelphia for St. Patty’s Day this year.  While it was a traditional St. Patty’s Day with beer and bagpipes, I did not get to enjoy the traditional corned beef and cabbage.  One of my friends, who went to Philadelphia with me that week suggested that we get our own and use her families recipe for the corned beef.  So, last week, while I was in the grocery store, I saw a row of packages of corned beef that were tossed aside, not used, rejects from St. Patty’s Day.  So I bought one of the discounted corned beef’s, brought it home and planned on cooking it.  My schedule got so crazy last week that it didn’t end up happening, so instead I had my friends over last night.

First I boiled the corned beef.  I have a confession to make, I’m a chef and I use google all the time.  I googled how long you should boil a corned beef and I found a site that said 1 hour per pound.  This little baby was around 2 pounds.

While I was boiling the corned beef I made a glaze with 1/2 cup of sugar, a tablespoon of dijon mustard, and some ground cloves.  The recipe called for ground cardamom but I couldn’t find it in the store.  Once I finished boiling the corned beef I took it out and cut some of the fat off the top of it.  Then I lathered it with the glaze, put it in a pan with some aluminum foil on top and then put it in a three hundred and fifty degree oven.

You cook it for 1/2 hour and it comes out all nice and glazed.  While the corned beef was in the oven I cooked potatoes and cabbage in the same pot that I cooked the corned beef in.  Once done I sliced the corned beef, drained the potatoes and corned beef and enjoyed it!  The glaze had saturated the whole corned beef and it was sweet and salty.  

We all sat down in the living room to watch ‘The Voice’ and enjoy our dinner.  Even Zoe snuggled up in a blanket!

Dad’s Corned Beef Brisket

1         Disposal aluminum pan (11 x 9 x 2)

1         Flat cut corned beef brisket (boiled, about 5 lbs)

Vegetable cooking spray

 1/2 cup         Brown Sugar

1 tbsp         Dijon Mustard

1 tsp         Ground Cardamom

1/4 tsp         Ground Cloves

Instructions to glaze fork-tender boiled corned beef brisket.

Lightly coat disposable pan: arrange Corned Beef in disposable pan; whisk Glaze in a small Bowl, brush over Corned Beef; cover pan with aluminum foil. Poke holes in foil with fork.

Set pan on center rack. Bake 30 minutes @ 350º, or until Corned Beef is knife tender. Remove foil until Glaze is caramelized.

Meanwhile, boil Vegetables in salted water.

Slice into thin slices across grain to serve with Vegetables.