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11/18/11

Corned beef & peaches

Now that doesn't even sound good.  But OMG it is.  Especially if you like peaches.   You won't be sorry!

You can cook your corned beef any way you wish, crock pot, simmering on the stove, or slowly in the oven, but always covered with water until tender.  When it's cooled and sliced thinly, top with a can of drained peaches (save the juice) in heavy syrup, NOT the natural juice.  Size of the can depends on how many peaches you want, but the standard 15 oz size is fine for two to four servings.  Unless you're a piglet like me. 

Blend well and pour over the sliced brisket -
1/3 cup of the peach syrup from a can of peach halves or slices in heavy syrup
1/3 cup brown sugar
2 Tbsp + 1 tsp vinegar
2 tsp yellow mustard
1/3 cup ketchup

Pop in the oven for at least 30 minutes at 350, or longer at a lower temperature.  Serve with white rice, topped with the sweet & sour peach sauce.  The brisket can be made a day or two before, and it is sometimes even better reheated.

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