I love this time of year…here in the US, it’s when Corned Beef goes on sale!
Growing up, we rarely ate it, and I recall my mom boiling it to death, and throwing in that little seasoning packet that comes with the meat. YUCK.
I’ve found it’s far tastier to treat the corned beef almost like a ham, and cook it in the oven with glaze. Here’s my version
Jabberwock’s EASY corned beef
2 lb. Corned beef, rinsed
1/2 cup water
1/2 cup apricot preserves (mine was sugar free and also had pineapple in it)
2 Tbsp. brown sugar
2 Tbsp. soy sauce
Lightly spray the bottom of a 9×13″ cooking pan with oil. Rinse the corned beef, add to pan with the water. Cover tightly with aluminum foil and bake for 1.5 hours at 350 F.
While corned beef is cooking, combine the apricot preserves, brown sugar, and soy sauce and refrigerate which will thicken it a bit.
After the corned beef has been in the oven for and hour and a half, uncover, and coat with all of the apricot mixture. Cook for another 30 minutes, basting about every 10 minutes with the sauce/drippings.