Glazed Corned Beef From Michigan

Total Time: 5 hrs 30 mins Preparation Time: 1 hr 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 1 (3 -4 lb) corned beef brisket
• 1 orange, sliced
• 2 large onions, quartered
• 3 stalks celery, cut in 1-inch pieces
• 2 garlic cloves, quartered
• 1 teaspoon dill seed
• 3 sprigs fresh rosemary (or 1/2 t. dried)
• 6 whole cloves
• 1 bay leaf
• 1 stick cinnamon (3-inch stick, or 1/2 t. ground cinnamon)
• 3/4 cup maple syrup
• 3 tablespoons prepared mustard
• 1/2 teaspoon fresh coarse ground black pepper

Recipe

• 1 coat an ovenproof baking dish with vegetable spray.
• 2 rinse corned beef under cold running water and pat dry with paper towels.
• 3 place corned beef in a large heavy pot.
• 4 add cold water to cover; add orange slices, onion, celery, garlic, dill seeds, rosemary, cloves, bay leaf, and cinnamon; add cold water to cover.
• 5 stir until spices are evenly distributed.
• 6 cover pot and bring to a simmer over medium heat; do not boil.
• 7 simmer, covered, stirring occasionally, until a fork penetrates meat easily, about 3-4 hours (about 1 hour per pound of meat).
• 8 remove corned beef from pot and place, fatty side up, on prepared baking dish; set aside.
• 9 make the glaze: add maple syrup, mustard, and pepper in a saucepan; whisk to combine.
• 10 cook over medium heat, stirring with a wooden spoon, until glaze comes to a boil.
• 11 decrease heat and continue stirring until glaze reduced and thickens, approximately 3 minutes.
• 12 preheat the oven to 375°.
• 13 brush half the glaze over corned beef; bake 8 minutes.
• 14 turn corned beef fatty side down, brush with remaining glaze, and return to oven to bake 8 minutes.
• 15 remove to a serving platter and allow to rest 10 minutes before slicing.
• 16 cut against the grain to prevent the slices from falling apart.
• 17 cover leftovers with plastic wrap and store in the refrigerator.