Recipe(tried): Candied Corned Beef - for Gladys as you requested

Several weeks ago, right after Hannukah, I had mentioned a dinner where this was served, and you requested the recipe.

Candied Corned Beef

Cook a corned beef as usual until tender (if you have questions about how this is done, let me know, but I'm sure you've already done these before)

Separately in saucepan, towards the end of meat cooking:

Boil together 3-5 minutes the following:
3/4 c. brown sugar
3/4 C. pineapple juice drained from small can of
chunk pineapple
1 tsp. prepared mustard (I think she used regular yellow)
1 Tbsp. butter or margarine

Drain cooked corned beef and put in roasting pan or baking dish (You can slice the meat at this point - it tastes better to have all the slices exposed to the syrup)
Cover slices with syrup and include the chunks of pineapple.

Bake 20 to 30 minutes @ 350 degrees.

This can be reheated as leftovers by covering with aluminum foil and baking 20 minutes at 300 degrees.

It's a simple recipe but very tasty and colorful.
The secret to tender corned beef is the preliminary long slow cooking in water until the meat is tender - this can take several hours depending on the size of the corned beef. You should trim all the excess fat off before slicing. Corned beef can be very fatty or can be lean cut. You can tell if it's tender by inserting a fork or tip of sharp knife into the meat to see if the fibers separate easily. Then it's time to drain and proceed with the rest of the recipe. This recipe is good for a meat dish in a buffet setting.

Thanks for all your many contributions and your wonderful, colorful island stories.

Love and Holiday Blessings, June