Yield: 8 servings
 

•        5 lb Corned beef; cook according to packaged directions OR see my recipe

GLAZE:

•        8 oz Orange marmalade
•      1/4 c  Brown sugar (more or less)
•        2 tb Dijon mustard, to taste

   1. Cook the corned beef according to the directions on the package. This can be done a few days ahead or in the morning of the day you want to serve it.

   2. Prepare the glaze by putting all of the ingredients into a small saucepan and melt together.

   3. Slather the glaze over the corned beef and put it into a 375 degree oven for about a half hour, until warmed though. You can baste the corned beef with the remaining glaze.

   4. Slice THIN and serve with caraway cabbage...DELICIOUS!

   NOTE from Elaine:  This has become one of our favorite second day holiday meals. It can also be served as an appetizer with small rounds of rye bread.  It is delicious and a very easy company dish.

All data, logos, text contained on any portion of Mimi's Cyber Kitchen copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No portions of this website may be used without express written permission of the authors.