My Dad’s side of the family came from Ireland in the mid 1800’s. It was a big tradition in our house to celebrate St. Patrick’s Day with a party, inviting lots of friends and making great Irish specialties. My favorite was the corned beef that my Mom made. She would simmer it for hours with oranges, lemons, onions & spices then glaze it with brown sugar & cloves in the oven before slicing it for small sandwiches that she served with applesauce mixed with horseradish, yum! Here is the recipe for that famous corned beef!
4# corned beef brisket, rinsed
2 oranges, sliced
1 lemon, sliced
2 yellow onions, peeled & sliced
1 T pickling spice
1/4 cup brown sugar
1/2 t. ground cloves
Place the corned beef in a large pot and cover with cold water. Bring to a boil and skim the foam. Add the onions, oranges, lemons & pickling spice. Simmer for 4 hours until tender.
Take the corned beef out of the water and place on a sheet pan. Heat the oven to 350 degrees. Mix the brown sugar with the cloves and rub all over the top of the beef. Heat for 15 minutes or until the sugar melts to a glaze. Slice & serve warm or cool at room temperature and slice for sandwiches.
Voted Best Caterer for Tuolumne and Calaveras Counties 2016