Prep Time
5 Mins
Bake Time
35 Mins
Yield
Makes 6 to 8 servings
Photo: Jennifer Davick; Styling: Cari South

How to Make It

Stir together 1/2 cup orange marmalade and 2 Tbsp. stone-ground mustard. Brush 1 (3- to 3 1/2-lb.) corned beef brisket, fully cooked, with half of marmalade mixture, and place in a lightly greased jelly-roll pan. Bake at 425° for 30 to 35 minutes or until golden brown, basting with remaining half of marmalade mixture every 10 minutes. Serve corned beef with cooked cabbage.

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