Since it is St. Patrick's Day I had to make a corned beef brisket.
This time I finished with a twist that added a subtle sweetness and a nice browned top on the meat.
I covered the brisket with water and added the flavor packet that was included.
I let it simmer on the stove top a couple of hours then added 5 peeled and cut carrots and a head of cabbage that I cut into wedges.
When the vegetables were tender, I removed the meat and trimmed the excess fat.
Placing it on a rack in a broiler pan, I basted the brisket with a glaze made of 1/2 cup light corn syrup and 1 tablespoon of yellow mustard. I broiled it (about 5-inches from the heat) for about 10 minutes, basting a couple more times. It made a wonderful caramelization on top.
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I am planning a small Birthday Brunch for her this Saturday morning.
Probably just my sister and brother, Jamie and family and other grandchildren that can come by.