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Corned Beef, Glazed II (M, TNT)
Source: "A Jewish Mother's Cookbook," by Elaine Radis
Serves: 8

5 pound corned beef, cook according to packaged directions

8 ounces orange marmalade
1/4 cup brown sugar, more or less
2 tablespoon Dijon mustard, to taste

Cook the corned beef according to the directions on the package. This can be done a few days ahead or in the morning of the day you want to serve.

Prepare the glaze by putting all of the ingredients into a small saucepan and melt together.

Slather over the corned beef and put it into a 375°F oven for about a half hour, until warmed though. You can baste the corned beef with the remaining glaze.

Slice THIN and serve with caraway cabbage.

Poster's Notes:
Can also be served as an appetizer with small rounds of rye bread.

Posted by Elaine Radis

Nutritional Info Per Serving: N/A