Spicy Corned Beef
Per serving
this is a perfect dish for entertaining because it can be made several days in advance.after cooking in a spicy broth and slicing, the beef is glazed with a tomato-brown sugar sauce..any leftovers can be used in corned beef hash or sandwiches..
Ingredients
6 serv.Step-by-step instructions
- 1
in a large stockpot, combine all of the ingredients except the glaze and cover with warm water.
- 2
Bring to a boil and simmer, covered, over medium-low heat for 40 minutes per pound, approximately 2 1/2 hours.
- 3
the meat should be tender, but not falling apart.
- 4
remove the beef from the broth, cover and cool, then refrigerate overnight.
- 5
when the meat is cold, slice it very thinly and place in a 9x13" serving dish.
- 6
cover and refrigerate.
- 7
to serve, preheat the oven to 350*.
- 8
make the glaze by combining the chili sauce and water.
- 9
pour just enough glaze over beef to moisten it well.it should not cover the meat entirely.
- 10
sprinkle the brown sugar over the top and bake the beef, uncovered for 30 minutes -- or untl the meat is heated through and the sugar is a bit crackly.you may want to turn up the heat to broil for a minute or two to achieve this effect.
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