Serves  6


3-4 lb corned beef brisket

1 lg onion

1 lg carrot

3 cloves garlic

2 tablespoons pickling spice

1 bay leaf

1 tablespoon black peppercorns



1/4 cup packed brown sugar

1/2 teaspoon ground ginger

3 tablespoons coarse grained mustard

1 cup marmalade of your choice

1 tablespoon horseradish


2 cups dry lentils

1 tablespoon chopped fresh parsley


In a large stock pot combine corned beef, onion, carrot, garlic, pickling spice, bay leaf and peppercorns and enough water to cover. Bring to a boil and remove any froth that has risen to the surface. Reduce heat and simmer for 3-4 hours.

Combine glaze ingredients together in a small pot and heat until melted, stirring constantly.

Preheat oven to 350F

Remove corned beef from cooking liquid. Strain liquid reserving 3 cups. Place corned beef fat side up on a rack in a baking dish. Spoon glaze over meat and bake uncovered for 30-40 minutes. Let cool slightly when done then slice on the diagonal.

While meat is cooking bring 3 cups cooking liquid to a boil and add lentils. Reduce to a simmer and cook about 30- 40 minutes or until tender. Drain, sprinkle with parsley and serve along with corned beef slices

DID YOU KNOW? The term “corned beef’ comes from the Anglo Saxon times before refrigeration. In order to preserve it meat was dry cured in coarse pellets of salt the size of corn kernels. Today salt water brining has replaced dry curing but the name remains.

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