Kilkenny Corned Beef

Cook the corned beef the day before, then return to oven before serving for final glaze. Recipe courtesy of The Beef Checkoff.

Recipe Ingredients:

1 corned beef brisket (about 5 pounds)
boiling water
1 tablespoon mixed pickling spices
1/2 cup light brown sugar, firmly packed
1/3 cup prepared mustard

Horseradish Sauce:
8 ounces (1 cup) sour cream
2 tablespoons prepared mustard
2 tablespoons prepared horseradish

Cooking Directions:

1. Preheat oven to 325°F (160°C).
2. Wash corned beef brisket. Place in large roasting pan on oven rack. Cover meat with boiling water; add pickling spices; cover pan with aluminum foil.
3. Bake in preheated oven for 2 hours, or until tender when pierced with two tined fork. Allow to cool in cooking liquid. (This can be done the day before; refrigerate.)
4. Prepare Horseradish Sauce; refrigerate.
5. About 1 hour before serving, drain cooked corned beef and place in roasting pan.
6. Bake at 325°F (160°C) for 30 minutes.
7. Combine brown sugar, packed and mustard in small bowl and spread over corned beef. Bake 30 minutes longer or until well glazed.
8. Cut into thin slices and serve with Horseradish Sauce. Garnish with wedges of orange and sprigs of watercress, if desired.

Makes 6 to 8 servings.

Recipe courtesy of The Beef Checkoff.