Ingredients
5lbscorned beef
2tbspcanola oil
1onion,peeled and quartered
8wholecloves
4clovesgarlic,minced
3sprigsfresh thyme
3bay leaves
1tbspwhole black peppercorns
3carrots,peeled, quartered and chopped into 4-inch pieces, optional
½cupblackberry preserves,or favorite flavor of preserves
2tbspdijon mustard
2tbspbrown sugar,packed
1tbspsoy sauce
½tspfreshly-ground black pepper
Preparation
Use a sharp knife to carefully trim off the excess fat on the corned beef.
Heat oil in a Dutch oven or thick-bottomed stockpot over medium-high heat.
Place corned beef in the pot, and cook for 1 to 2 minutes on each side until browned. Add the next six ingredients, then fill the pot with water until the beef is completely covered.
Bring water to a boil. Then either reduce heat to low and simmer for about 3 to 4 hours, until meat is fork-tender.
Remove the beef and carrots, and set the carrots aside. Place the beef on an aluminum-foil covered baking sheet.
Brush with glaze, then place under the broiler for 5 to 7 minutes, until the glaze begins to caramelize.
Remove from oven, and let the corned beef sit for at least 10 to 15 minutes before carving.
Brush with additional glaze if desired. Serve with roasted cabbage, herbed potatoes, and carrots if desired.
In a small saucepan, whisk the glaze ingredients together until combined, and bring to a boil over medium-high heat.
Continue to boil until the mixture has slightly reduced and thickened, about 7 to 10 minutes.
