Name: Ruby Glazed Corned Beef
Yield: 8 to 10 portions
Ingredients: 1 fresh corned beef (10½ pounds); 2 large onions (1 pound total); 8 whole cloves; 12 black peppercorns; 6 large cloves garlic; 2 large carrots, peeled and cut into 2-inch pieces; ½ cup whole-grain mustard; 2 large ribs celery, cut into 2-inch pieces; 3½ cups Ruby Cumberland Sauce; ½ cup (packed) dark brown sugar

Preparation info

8 to 10
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

This corned beef is easily prepared ahead and glazed with our Ruby Cumberland Sauce before baking. All dressed up in the dazzling sauce, the dish is elegant served with a Potato Galette.

Ingredients

1 fresh corned beef (10½ pounds)
2 large onions (1

Main course
Gluten-free

Method

Place the corned beef in a large flameproof casserole or dutch oven, and add water to cover. Peel the onions and stud each one with 4 whole cloves. Add them to the casserole, along with the peppercorns, garlic, carrots, and celery. Bring to a boil over medium-high heat.
Reduce the heat to low, cover the casserole, and simmer until the beef is tender, 3¼ hours.

‌

Ingredients

Method

Part of