Apple Glazed Corned Beef
4-5 lb corned beef
1/3 cup pickling spice
2 cloves garlic
1 onion quartered
1 bottle dark ale (optional)
1 jar apple jelly
3 tablespoons coarse grained mustard
2 tablespoons minced green onion
2 tablespoons apple cider vinegar
1 teaspoon horseradish
Place corned beef in a large pot and cover with cold water. Add onion, pickling spice and ale. Bring to a boil, reduce heat and simmer for 3-4 hours skimming fat off the surface occasionally. Combine all glaze ingredients together in a small saucepan and bring to a boil.
Drain corned beef and place in a baking dish. Brush with glaze and bake in a preheated 325 oven for 30-45 minutes.
Serve with an apple cabbage sauté.
Heat 2 tablespoons of oil in a large sauce pan. Add 4 cups of shredded cabbage and 1 granny smith apple, coarsely chopped to the pan and cook until almost tender, about 5 minutes. Add a dash of pepper, 1 cup apple juice and 1 teaspoon caraway seeds(optional) and stir to blend. Simmer uncovered for 10 to 15 minutes or until cooked through. Season with salt and pepper.