Peachy Corned Beef
|Corned beef||3 Pound|
|Canned peach halves||29 Ounce, drained|
|Syrup||1⁄4 Cup (4 tbs) (Reserved)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Ketchup||1⁄4 Cup (4 tbs)|
|Prepared mustard||2 Teaspoon|
Place the corned beef in a heavy saucepan; add the bay leaf and water to cover.
Bring to a simmer.
Simmer, covered, for 2 1/2 to 3 hours or until beef is tender.
Remove from heat.
Cool the beef in the cooking liquid.
Remove the beef from the saucepan; slice across the grain.
Arrange the slices, overlapping, in a 9xl3 baking dish.
Arrange the peach halves over the meat around the edges of the dish.
Combine the reserved peach syrup, brown sugar, ketchup, vinegar and mustard in a small bowl and whisk to blend.
Drizzle the syrup mixture over the peaches and beef.
Bake at 350 degrees for 1 hour, basting occasionally.