2000s Recipes + Menus
Miriam Reichl’s Corned Beef Ham
FROM TENDER AT THE BONE BY RUTH REICHL
April 2009
- 4 pounds whole corned beef
- 5 bay leaves
- 1 onion, chopped
- 1 tablespoon prepared mustard
- 1/4 cup brown sugar
- Whole cloves
- 1 can (1 pound 15 ounces) spiced peaches
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Cover corned beef with water in a large pot. Add bay leaves and onion. Cook over medium heat about 3 hours, until meat is very tender.
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While meat is cooking, mix mustard and brown sugar.
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Preheat oven to 325°.
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Take meat from water and remove all visible fat. Insert cloves into meat as if it were ham. Cover the meat with the mustard mixture and bake 1 hour, basting frequently with the peach syrup.
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Surround meat with spiced peaches and serve.
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Serves 6.
- Keywords
- beef,
- peaches,
- fruit,
- miriam reichl,
- ruth reichl