In honor of St. Patrick’s Day, this recipe serves 12.
- 1 (3 pound) corned beef brisket, trimmed
- 1 medium onion, sliced
- 1 celery rib, sliced
- 1/4 cup butter
- 1 cup packed brown sugar
- 2/3 cup ketchup
- 1/3 cup white vinegar
- 2 tablespoons prepared mustard
- 2 teaspoons prepared horseradish
- Place corned beef and contents of seasoning packet in a Dutch oven; cover with water. Add onion and celery. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until meat is tender. Drain and discard liquid and vegetables. Place beef on a rack in a shallow roasting pan; set aside.
- In a saucepan, melt butter over medium heat. Stir in the remaining ingredients. Cook and stir until sugar is dissolved. Brush over beef. Bake, uncovered, at 350 degrees F for 25 minutes. Let stand for 10 minutes before slicing.