Be the first to Ingredients:
- corned beef brisket, about 6 to 8 pounds
- 3 thick onion slices
- whole cloves
- 6 black peppercorns
- 1 bay leaf
- 1/2 teaspoon dried leaf rosemary
- light brown sugar
Preparation:
Stud onion slices with 3 or 4 whole cloves each; add to kettle. Add peppercorns, bay leaf, and rosemary. Cover and bring to a boil. Reduce heat; simmer for 4 hours, or until tender.
About 10 minutes before done, remove corned beef to a large shallow baking pan. Make diagonal cuts in the top of the corned beef brisket about 1/8-inch deep and about 1-inch apart. Criss-cross the cuts to make a diamond pattern across the top. Stud the diamonds with whole cloves. Pat on a thin layer of brown sugar. Place brisket in preheated broiler and broil until the brisket is nicely glazed. Serve with hot cooked cabbage and other vegetables.
Serves 8.
More Corned Beef Recipes
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Corned Beef Bake
Baked Corned Beef
Glazed Corned Beef
Oven Corned Beef and Vegetables
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
Corned Beef Index
Cabbage Recipe Index
Beef Recipes Index
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