Ingredients

How to make it

  • Place corned beef in a large Dutch oven or stock pot. Peel the onions and stuff each with one with 4 whole cloves. Add them to the pot along with the peppercorns, garlic, carrots and celery. Add water and beer to cover. Bring pot to a boil, then immediately turn down the heat to a simmer. It is VERY important to simmer and not boil the meat. Cover the pan and simmer for 3 1/4 hours. Turn the corned beef over every hour at least.
  • Preheat the oven to 350 degrees
  • Remove the corned beef from the stock pot or Dutch oven and place into a large shallow roasting pan, fat side up and trim off extra fat. Add cabbage quarters, onion quarters carrots and new potatoes to the broth and simmer. The vegetables will be done when the corned beef is finished in the oven.
  • Spread the mustard evenly over the corned beef. Pour 2 1/2 cups of the Leprechaun Sauce over the meat and sprinkle with brown sugar.
  • Place meat in the oven and baste every 15 minutes until the corned beef is glazed, this takes about 45 mins. Then server up with the veggies and any side dishes you may like to add Smiley.
  • LEPRECHAUN SAUCE:
  • Combine all ingredients in a small sauce pan and place over medium low heat. Stir frequently until jelly has melted. Remove pan from heat and let stand until sauce thickens. (tis should be at least 30 minutes)

Reviews & Comments 4

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  • lunasea 6 years ago
    I'm saving this to try soon. I love everything about - and can't wait to try out your Leprechaun Sauce. Great post! Thanks... Vickie
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  • fegirl 6 years ago
    Thanks to you both! I really hope you like the recipe, if you try it let me know how you like it! :)
    Thanks again...
    Kathi
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  • mjcmcook 6 years ago
    Hi...Fegirl...
    I have an old family recipe for corn-beef...
    but yours may take it's place...! I can hardly wait to try it out...
    especially with the this 'awesome' sauce!!!
    ....mjcmcook....
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    " It was excellent "
    mamacooks ate it and said...
    This looks fabulous! Will give it a try on St. Pat's!
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