Craig Claiborne

Glazed Corned Beef

Preparation info

  • 8 to 10

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 5 to 6 pounds corned beef brisket
  • 3 onions, sliced
  • 2 or 3 garlic cloves, finely minced

Method

  1. Place the corned beef in a Dutch oven. Barely cover corned beef with boiling water.

  2. Add the onions, garlic, cloves and bay leaves. Bring the mixture to a boil. Cover the Dutch oven tightly with aluminum foil and the cover. Simmer gently, but do not allow to boil, for fifty minutes per pound of meat, or until meat is tender when pricked with a fork.