Glazed Corn Beef
Glazed corned beef is the American Jewish rendition of glazed ham, sometimes called "faux ham."
- 4 to 5 pounds corned beef brisket
- 3 onions sliced
- 1 bay leaf
- 3 cloves garlic 1/2 teaspoon rosemary
- 3 carrots peeled and chopped
- 1 stalk celery diced
- 1 turnip sliced
- 2 tablespoons olive oil
- 8 cloves
- 1 tablespoon prepared mustard
- 5 tablespoons ketchup
- 3 tablespoons balsamic vinegar
- 2 tablespoons molasses
- 1/3 cup brown sugar
- 1 pineapple peeled and cut it circles, centers removed
- 1 mango peeled and sliced
- Cover the meat with water; add the onions, bay leaf, garlic, rosemary, carrots, celery, turnips, and a few cloves. Bring to a boil, then simmer slowly, covered, for about 3 hours or until tender.
- To make the glaze, place the olive oil, mustard, ketchup, vinegar, molasses, and brown sugar in a sauce-pan. Bring all the ingredients to a boil. Add the pineapple and mango to some of the sauce in the pan and cook for a few minutes, turning occasionally.
- Drain the corned beef and put it in a roasting pan. Pour the glaze with the fruits and remaining cloves over the corned beef. Bake it in a preheated 350-degree oven, basting occasionally, for 30 minutes. Slice and serve.