St Patricks day is one of my favorite pauses in a regular schedule for one reason. Corned Beef. Of course a good corned beef sandwich can be had at any time of the year but being the only one around the house that really likes corned beef, I seldom have the opportunity to prepare, cook and eat a good corned beef. The middle of March is the exception as I will always grab a big slab of corned beef and cook to my hearts content.

The basics of this recipe are easy. If you can boil water you can cook a corned beef. There are also other ways to eat corned beef if you don't want to apply the glaze. Just add a head of cabbage and half a dozen potatoes to the boiling water and seve all together.

Here are the ingredients you will need,

  • 1 corned beef brisket with spice packet (3 pounds), trimmed
  • 1 medium onion, sliced
  • 1 celery rib, sliced
  • 1/4 cup butter
  • 1 cup packed brown sugar
  • 2/3 cup ketchup
  • 1/3 cup white vinegar
  • 2 tablespoons prepared mustard
  • 2 teaspoons prepared horseradish


    • Place corned beef and contents of seasoning packet in a Dutch oven;
    • cover with water. Add onion and celery. Bring to a boil. Reduce
    • heat; cover and simmer for 2-1/2 hours or until meat is tender.
    • Drain and discard liquid and vegetables. Place beef on a rack in a
    • shallow roasting pan; set aside.
    • In a saucepan, melt butter over medium heat. Stir in the remaining
    • ingredients. Cook and stir until sugar is dissolved. Brush over
    • beef. Bake, uncovered, at 350° for 25 minutes. Let stand for 10
    • minutes before slicing. Yield: 12 servings.

Be sure and slice that brisket across the grain for the most tender of pieces. Also keep in mind that a great sandwich can be had with a couple slices of pumpernickel or rye, a little sauerkraut, a slice of swiss cheese and some thousand island dressing. Enjoy the recipe and Erin Go Braugh!