Ingredients:
- 3/4 cup vegetable oil or olive oilcorned beef brisket, about 3 to 4 pounds
- 1 bay leaf
- 1 large can (29 ounces) peach halves in syrup
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 2 tablespoons vinegar
- 2 teaspoons prepared mustard
Preparation:
Place corned beef in a heavy saucepan and cover with water; add bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 2 1/2 to 3 hours, or until meat is tender. Remove from heat; let meat cool in cooking liquid. Remove cooled meat and slice across the grain. Arrange slices in a shallow baking dish, overlapping.
Drain peaches, reserving 1/4 cup of the syrup. Arrange peach halves around slices of corned beef. Combine the reserved syrup with brown sugar, ketchup, vinegar, and mustard; pour over corned beef. Bake at 350° for 60 minutes, basting occasionally.
Corned Beef Recipe serves 6.
More Corned Beef Recipes
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Corned Beef Bake
Baked Corned Beef
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Corned Beef Sandwich
Corned Beef Boiled Dinner
Corned Beef Brisket with Cider
Corned Beef with Veggies
Corned Beef Hash with Eggs
Corned Beef Hash Brown Casserole
Corned Beef Hash
Corned Beef Brunch Casserole
Apple and Brown Sugar Corned Beef Recipe
Brisket Recipes
Crockpot Corned Beef
Beef Recipes Index
Crockpot Beef Recipes
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