Peach Glazed Corned Beef Recipe
Ingredients
| Corned beef brisket | 1 3 pound | |
| Water | 2 Cup (16 tbs) | |
| Apples | 4 Small | |
| Water | 1/2 Cup (16 tbs) | |
| Peach preserves | 1/3 Cup (16 tbs) | |
| Ground ginger | 1/4 Teaspoon |
Directions
Rinse brisket in cold water to remove pickling juices.
Place, fat side up, on rack in shallow roasting pan.
Add 2 cups water; cover with foil.
Roast at 325° for 2 hours.
Uncover; drain cooking liquid and discard.
Cut apples in half lengthwise and core.
Arrange apple halves, skin side up, around corned beef in roasting pan; add 1/2 cup water to pan.
Return to oven; continue roasting, uncovered, 30 minutes longer.
Combine peach preserves and ground ginger.
Turn apple halves, skin side down.
Spoon peach glaze over apple halves and corned beef; return to oven and cook till glaze is hot, about 15 minutes longer.
Place, fat side up, on rack in shallow roasting pan.
Add 2 cups water; cover with foil.
Roast at 325° for 2 hours.
Uncover; drain cooking liquid and discard.
Cut apples in half lengthwise and core.
Arrange apple halves, skin side up, around corned beef in roasting pan; add 1/2 cup water to pan.
Return to oven; continue roasting, uncovered, 30 minutes longer.
Combine peach preserves and ground ginger.
Turn apple halves, skin side down.
Spoon peach glaze over apple halves and corned beef; return to oven and cook till glaze is hot, about 15 minutes longer.
Chef
