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.
2 comments:
I love your description of this recipe! Haha, but I can imagine that this is very good! I can't wait to try it and I'm going to share your recipe with my daughter and her husband, they love brisket! Jan in MA
If you have not tried it .... been cooking for years and we love it
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