17 17
YIELD
6 servings
ACTIVE
5 minutes
TOTAL
4 hours
1 THIN-CUT CORNED BEEF BRISKET (ABOUT 2¾ LB), FAT TRIMMED
¼ CUP APPLE JELLY
¼ CUP SWEET-HOT OR HONEY MUSTARD
Heat oven to 350°F. Put corned beef in a Dutch oven, add water to cover and bring to a boil.
Cover and bake 3½ to 4 hours until fork-tender. Remove from oven.
Heat broiler. Line a rimmed baking sheet with nonstick foil. Place beef on sheet.
Whisk jelly and mustard in a bowl until smooth. Spoon about ½ the glaze over beef.
Broil 2 minutes or until glaze bubbles. Remove to a cutting board; thinly slice across the grain. Serve with remaining glaze.
- Instead of cooking corned beef in oven, simmer in slow cooker 10 to 11 hours on low. Glaze and broil as directed.
- Add some pickling spices to the cooking water.
- Make Reuben wraps with leftovers: Spread sandwich wraps with Russian dressing. Top with sliced corned beef, Swiss cheese and sauerkraut; roll up.
Boiled cabbage and carrots
CALORIES 275 TOTAL FAT 14G SATURATED FAT 4G CHOLESTEROL 89MG SODIUM 2,674MG
TOTAL CARBOHYDRATES 14G DIETARY FIBER 0G PROTEIN 24G
