Everyone is Irish on St. Patty’s Day- Glazed Corned Beef

by Julie Gale

(March 6, 2005) Nothing smells quite as tempting as corned beef simmering away in a bath of garlic, bay leaves, hot pepper and black peppercorns. No matter how many times I try to cut down on my red meat consumption, I cannot change my love for a good piece of beef. It is just one of those comfort foods that makes me happy. Even the pickiest eater in my house loves my glazed corned beef.

This is a recipe I developed in reaction to the limp, boiled corned beef my Jewish mother served annually in celebration of St. Patrick’s Day. My mother delighted in serving us a breakfast of green bagels and milk tinted a shocking emerald color. Dinner was sure to be boiled corned beef with cabbage and potatoes that had been boiled in the liquid with the meat. It was a bland and flavorless meal that was served with a great deal of love and a generous spirit of participating in every and all holidays.

Serve this corned beef with boiled red potatoes and green cabbage and soda bread with currants. Any leftovers (there never are any at my house) are superb the next day as a sandwich with mustard on rye.

GLAZED CORNED BEEF

• 4 lb. corned beef
• cloves garlic
• bay leaf
• black peppercorns
• 1/2 tsp. red pepper flakes

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• 2/3 cup brown sugar
• tsp. Dijon mustard
• 1 Tbs. orange juice

Trim most of the fat off the corned beef. Place the meat in a large pot and cover with cold water. Cover the pot and bring to a boil. Reduce the heat and add the seasonings. Keep the pot partially covered and simmer slowly for 3 hours, adding water as needed. Remove from the pot.

Heat oven to 375 degrees.

Combine the brown sugar, mustard and orange juice in a small bowl. Spread the mixture over the corned beef and place in a low roasting pan in the preheated oven. Bake for 25-30 minutes or until the glaze is dark and glistening. Slice thinly against the grain.

Serves 4-6

Julie Gale will be teaching a St. Patrick's Day menu at her cooking class in her home on Tuesday, March 15 from 7-9 pm.

Ethnic Cooking with Julie Gale

1. Thurs., Feb. 10- 10-12 PM VALENTINE’S DAY:Champagne Chicken, Salad of Hearts, Chocolate Pots de Crème

2. Thurs., Feb. 17 - 7-9 PM CHINESE NEW YEAR: Hot & Sour Soup, Mu Shu Chicken, Spun Apples

3. Thurs. March 3 – 12:30-2:30 PM COOKING LITE: Stuffed Zucchini, Ratatouille Chicken, Roasted Fruit

4. Tues. March 15 –7-9 PM SAINT PATRICK’S DAY:Glazed Corned Beef, Braised Cabbage w/ Bacon, Soda Bread

5. Thurs. March 24 – 10-12 PM COOKING FOR COMPANY: Easy Hors D’oeurves, Chicken Kiev, Sacher Torte

6. Sun. April 3 – 7-9 PM MEN’S NIGHT OUT: Mexican Layered Dip, Chili, Free-form Apple Pie

7. Thurs. April 14 – 7-9 PM PASSOVER SPECIALTIES Matzo Ball Soup, Gefilte Fish, Chocolate Torte

8. Tues. May 3 – 3:30-5:30 PM - KID’S COOKING Homemade Pasta , Tacos, Homemade Ice Cream

9. Thurs. May 19 –7-9 PM - TEENAGER CLASS Homemade Pizza, Vegetarian Sushi, Killer Brownies

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CLASSES LIMITED TO 7 STUDENTS, SO REGISTER NOW!

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Classes are held at 1 Lancia Lane, Larchmont
$65 per class or $180 for any 3 (Make check payable to Julie Gale)
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Return to : Julie Gale 1 Lancia Lane, Larchmont, NY 10538 (914) 834-5353 Email: PJAZTEGale@optonline.net

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