COMFORT FOOD Shelly Levy’s family often requests her homemade corned beef, which she serves with a cornbread casserole. (Photo: lawellphoto.com)
2 packages of flat-cut corned beef (it shrinks down)
1 teaspoon garlic, minced
1 Tablespoon olive oil
1 onion, quartered
Peppercorn packet that comes with the corned beef Glaze:
2 Tablespoons mustard
2 Tablespoons honey
2 Tablespoons brown sugar
Preheat the oven to 350 degrees. Remove corned beef from its packaging, rinse it off and pat dry. Trim the excess fat (Shelly uses an electric knife). Fill a large, deep pan with water halfway; place each corned beef in the water. Combine the garlic and olive oil and drizzle on top along with the peppercorn package. Place the onion around the sides of the corned beef. Cover tightly and cook in the oven for 3 hours.
To make the glaze, mix together the mustard, honey and brown sugar. If the mixture seems too thick, add 1 teaspoon of warm water.
Remove the corned beef from the oven and carefully remove about 1 cup of water. Drizzle the glaze on top of each corned beef; cook uncovered for another 30 minutes. Remove from the oven and let the corned beef sit for about 30 minutes. Slice and enjoy!