Glazed Corned Beef with Potatoes

Another shabbat dish with no pictures for proof.

We did eat this and it was good.

And if a vegan eats this hunk of meat, you know it’s really good.

There’s a custom to eat smoked meats on Purim. I have no idea why or where this custom came from, but I can’t complain. I liked smoked meat and it results in discounts on corned beef in our local kosher market. Coincidentally, it times out well for the custom of corned beef on St. Patricks day. This year it played out really well, with St. Patricks Day falling a day away from Purim. Of course my purchase had nothing to do with either holiday, it just worked out that way. I saw corned beef. I drooled a bit. I saw it was on sale, and in the basket it went.

I am not a boiled meat kind of gal. I like some oomph thrown into everything I eat. Glazed corned beef it is. It just works.
Glazed Corned Beef

1 – 3 lb corned beef (or more, it’s what they had that fit in my budget)
1 large onion, cut up
2 potatoes, chunked
pickling spice – 2 tbsp

Mustard Glaze:
1/2 cup brown sugar
1/4 cup dijon mustard
1/4 cup vinegar
1/4 ketchup

In a large pot of water, boil the corned beef with the potatoes, onions, and a cheesecloth pouch filled with pickling spice.

Cook the corned beef in the water for a bit over an hour.

Preaheat oven to 350

In a small mixing bowl, whisk up the glaze ingredients.

Transfer the cooked corned beef to a roasting pan. Lay the potatoes and onions around it. Pour the glaze over the roast. Cover the pan with foil and cook in oven for a half hour. Uncover and cook for another 20-25 minutes. Slice meat against the grain. Serve with cabbage or egg noodles or whatever you are in the mood for. Enjoy!

About Hindy Garfinkel
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