corned beef, fat side up, in water in a large pot. Cover and simmer over low eat until beef is tender when pierced with a fork, 3-3 1/2hours.(If chilling overnight keep the meat in the liqued. Bring it to a simmer the next day, then contiue with the recipe.)
Preheat oven to 450; line a baking sheet with foil , top with a rack,and coat with nonstick spray. Transfer the cooked beef to the prepared rack, fat side up. Use a knife to trim off the fat-it will be soft and esay to remove.
WHISK remaining ingridents togeather in a saucepan and bring to a boil over high heat until thickened, 3-4 min.Spoon glaze onto beef, then roast for 10 min, or until the glaze is dark and sticky. Remove from oven and let meat rest for 15 min.
Transfer to a cutting board, then thinkly slice against the grain.
Originally Submitted
5/10/2008
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