Ingredients
1 (4-5 pound) corned beef, trimmed of excess fat
2 tablespoons TAO Garlic Infused Olive Oil
1 onion, peeled and quartered
8 whole cloves
4 cloves garlic, minced
3 sprigs fresh thyme
3 bay leaves
1 tablespoon whole black peppercorns
3 carrots, peeled, quartered, and chopped into 4-inch pieces
Mustard Balsamic Glaze
1/2 cup preserves, any flavor
2 tablespoons Edmond Fallot Horseradish Dijon Mustard
1 tablespoon brown sugar, packed
2 tablespoons TAO Traditional Balsamic Vinegar
1/2 teaspoon freshly ground black pepper
Directions
Heat oil in a Dutch oven or thick-bottomed stockpot over medium-high heat. Place corned beef in the pot and cook for 1-2 minutes on each side until browned. Add the next six ingredients (onion through peppercorns), then fill the pot with water until the beef is completely covered. Bring water to a boil. Then either reduce heat to low and simmer for about 3-4 hours, until meat is fork-tender. Or transfer to a 300-degree oven and cook for 4-5 hours or until the meat is fork-tender. Add the carrots to the pot about an hour before the beef is finished cooking.
Remove the beef and carrots and set the carrots aside. Place the beef on an aluminum-foil-covered baking sheet. Brush with glaze, then place under the broiler for 5-7 minutes until the glaze begins to caramelize.
Remove from the broiler, and let the corned beef sit for at least 10-15 minutes before carving. Brush with additional glaze if desired. Serve with roasted cabbage, herbed potatoes, and carrots if desired.
Mustard Balsamic Glaze
Whisk the glaze ingredients together in a small saucepan until combined, and boil over medium-high heat. Continue to boil until the mixture has slightly reduced and thickened, about 7-10 minutes.
Adapted from gimmesomeoven.com