Peach Glazed Corned Beef
|Corned beef brisket/4 pound corned beef for oven roasting||3 Pound|
|Water||2 Cup (32 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Peach preserves||1⁄3 Cup (5.33 tbs)|
|Ground ginger||1⁄4 Teaspoon|
Rinse brisket in cold water to remove pickling juices.
Place, fat side up, on rack in shallow roasting pan.
Add 2 cups water; cover with foil.
Roast at 325° for 2 hours.
Uncover; drain cooking liquid and discard.
Cut apples in half lengthwise and core.
Arrange apple halves, skin side up, around corned beef in roasting pan; add 1/2 cup water to pan.
Return to oven; continue roasting, uncovered, 30 minutes longer.
Combine peach preserves and ground ginger.
Turn apple halves, skin side down.
Spoon peach glaze over apple halves and corned beef; return to oven and cook till glaze is hot, about 15 minutes longer.