I always like to make a themed holiday dinner. James just likes corned beef, especially with this orange marmalade glaze I have been making since the 70's (no joke) when the now classic Silver Palate Cookbook first hit the stands. 1 cup of orange marmalade (homemade from our blood orange tree this year), 4 TBs (hefty TBs) of brown sugar, and 4 TBs (hefty TBs) of Dijon mustard (I like the whole seed variety) mixed together and poured over the pre-cooked corned beef brisket (I cook the meat in the crockpot so it stays moist and tender). After 30 minutes at 350ยบ the glaze is just a bit crispy and our yearly tradition is ready to take it's place next to parsley tossed potatoes and this year, kale not cabbage.
Saturday, March 17, 2012
Something We Do Every Year
I always like to make a themed holiday dinner. James just likes corned beef, especially with this orange marmalade glaze I have been making since the 70's (no joke) when the now classic Silver Palate Cookbook first hit the stands. 1 cup of orange marmalade (homemade from our blood orange tree this year), 4 TBs (hefty TBs) of brown sugar, and 4 TBs (hefty TBs) of Dijon mustard (I like the whole seed variety) mixed together and poured over the pre-cooked corned beef brisket (I cook the meat in the crockpot so it stays moist and tender). After 30 minutes at 350ยบ the glaze is just a bit crispy and our yearly tradition is ready to take it's place next to parsley tossed potatoes and this year, kale not cabbage.
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