Why’s it always gotta be meat? Well it doesn’t - and this veggie version is super great and you won’t miss the animals.
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Your PB&J and Grilled Cheese will fricking love you for making these changes.
Make this once and you won’t need any other corned beef recipe... ever. And did I mention it’s simple... cuz it’s only 4 ingredients.
Serves 6 to 8
But make sure to save some for sandwiches the next day...
- 1 corned beef - about 4 pounds, the kind from the supermarket with the little packet of spices included
- 1/2 cup apricot jam
- 1/4 cup grainy mustard
- 2 tablespoons soy
- Put corned beef in a large pot (with any spices from the spice pack in the package) cover with water -
- Bring to a boil, then turn down to a simmer and cover - cook for approx 2.5 hours
- Mix jam, mustard, soy - set aside
- Heat over to 400
- Remove corned beef from pot, drain and place on a baking sheet lined with foil
- Baste with the mustard glaze and cook another 30 minutes (adding more glaze occasionally) until you can push a fork into it really easily
- Slice and enjoy
In the time it takes to cook the pasta - this entire way delicious dish comes together.
Garlic bread doesn't get much easier than this.
- 1/2 cup butter (1 stick) room temperature
- 1/4 cup Italian Parsley (the flat kind) chopped
- 2 big cloves garlic, crushed
- 1/2 cup parmesan, grated (preferably not the powdered kind)
- 1/2 teaspoon salt
- 1 long French or sour dough loaf, cut lengthwise
- Preheat Broiler
- Mix all ingredients (except bread obviously) and 1/4 cup parmesan in small bowl
- Spread mixture on each side of cut loaf
- Sprinkle extra parmesan on each loaf
- Place on baking sheet and put under broiler - but not too close
- Cook until the loaves start to get brown, but not too crispy
- Slice into 2 inch pieces and serve.