This really is the only way I can eat corned beef. (And to be honest, I’m a little hazy on what, exactly, corned beef IS.) Every St. Patrick’s Day, my husband makes a traditional Irish meal that starts with this spicy Corned Beef dish.
Baked Corned Beef
- 3-4 lb. piece of corned beef brisket (if you get a really cheap piece of meat, you might end up being really sorry.)
- 3/4 c. brown sugar
- 1 t. ground cloves
- 1 t. ground ginger
- 1 T. brown mustard
- 2 T. honey
Boil corned beef in a large pot of water until it’s tender.
Remove from water and trim off any excess fat. Place meat in a baking dish. Mix all the other ingredients together into a thick paste. Spread this paste over the meat.
Bake for 25-30 minutes at 400°. Let sit for ten minutes before slicing into thin slices. Serve with fried peppered cabbage.