Such a nice, tender corned beef with a semi-sweet apricot glaze with mustard.
Change of subject here: It’s been a long time since I’ve talked (written) about grief. In another week or so it will be 10 years since my dear husband Dave died after having a stroke. I can’t believe it’s been that long . . . time sometimes dragged after it happened; every day was a misery, then as grief does, a day of less angst, then more of them, until eventually the days upon days of grieving were mostly in the past. It took about a year or more for that to happen. At first there were lots of business-y things to deal with, the trust attorneys, the special tax return to be filed. Money to be moved here and there. Some of that busy-ness kept me grounded, distracted from the grieving. It was always there in the background, though. Erupting in the evenings when I felt so alone. I still have moments, memories arise and cause a fall of my stomach, sometimes from seeing an old photo, or a fragment of a memory of old times.
Recently I’ve had some issues with my main house. I had a major leak and mold to deal with. Teams of people had to come in to fix, repair. It took weeks and weeks and weeks to get it repaired. Then a roof leak during the last heavy rains. Fortunately I was able to get someone to come and find the leak and repair it. Then I needed termite work done. Money has been pouring through my checking account. Dave would have been front and center making the phone calls, weighing the bids, watching the repairs. Since he’s been gone those things fall on me. Sometimes it’s a heavy load.
As I’ve mentioned before, grief is a fickle thing. It comes and goes. I feel it today – I’m writing this on Sunday, St. Patrick’s Day. I am out in the desert, a small condo Dave never knew since my daughter Sara, her husband John, and I bought it just a few years ago. Knowing St. Patrick’s Day was coming up, I decided to make a celebratory dinner. Celebratory. What was I celebrating, I asked myself? Just me. I bought a corned beef, had cabbage and onions on hand, a few carrots, and then I decided to make Irish Soda Bread.
As the day has progressed, the corned beef slowly simmered on the stove, soda bread was made, and vegetables prepared. And I suddenly felt very bereft. Lost. Sad. Alone. Dave would have loved the upcoming meal – he loved corned beef. At one point I weighed, did I really even want this dinner? Many holidays since Dave has been gone go unmarked, no special fanfare. And I’ve been fine with it. Not Christmas or Thanksgiving because I’m almost always with family then, but other holidays like July 4th, Easter, or this, St. Patrick’s Day. Tears began to form in my eyes, me feeling sorry for myself. I took a deep breath. Talked to myself. Pick yourself up, Carolyn, make it festive. Could I hear Dave’s voice saying, enjoy it, honey, wish I was there with you. Yes, I could imagine him saying that, though I didn’t really hear him. Can’t waste a perfectly good (and expensive) corned beef. Get a grip. And so I did.
The Irish Soda Bread is already on the blog – it’s Ina Garten’s, lightly flavored with orange zest. Wonderful as toast with butter and jam. The corned beef was made differently – although I like the recipe I’ve used in the past (more than one) I was interested in making one with a fruit glaze. Found one online that suggested orange marmalade as the base. Shopping at the store, they were OUT of marmalade, so I substituted Bonne Maman’s apricot fruit spread instead. Mixed with Dijon mustard and brown sugar.
The corned beef was simmered for hours, then put into a low baking dish, glazed and baked for about 30 minutes. Meanwhile I cooked the vegetables in the same pan I’d simmered the corned beef. Sliced a piece of the bread, still warm from the oven, spread with butter. A dinner made. The corned beef was great, but I wasn’t by that time, really in the mood. I ate. I washed a mound of dishes, watched TV and went to bed. Now I’m writing this on Monday morning, back home. Feeling fine today, not sad. That little grief spell is overwith now. Glad to see it go .. . meanwhile, do try the corned beef and especially the Irish soda bread.
What’s GOOD: I loved the corned beef, particularly with the kinda sweet/savory glaze (the savory coming from the mustard). I had a bit of the glaze with every bite. The veggies were okay. Loved the bread, especially the 2nd slice I had not just with butter, but some of the apricot fruit spread on top too.
What’s NOT: nothing really .. . all of it was good. And yes, I’d make it again with the apricot glaze.
printer-friendly PDF and MasterCook file (click link to open recipe)
* Exported from MasterCook *
Apricot Glazed Corned Beef
Recipe: Adapted from a food.com recipe
Servings: 7
2 pounds corned beef brisket — flat cut
1/2 cup apricot jam
2 tablespoons Dijon mustard
2 tablespoons brown sugar
VEGETABLE SIDES: cabbage wedges peeled potatoes (or sweet potatoes), peeled carrots, onion wedges
1. Remove corned beef from the brining package. Rinse off any herbs and spices.
2. Add corned beef to a large soup pot and cover amply with water.
3. Bring mixture to a slow simmer, cover, or cover partially, and cook for 3-4 hours until a fork probed into the meat seems tender. The water should not be fully boiling, just below that, at about 200°F.
4. Preheat oven to 350°F.
5. Remove meat and place it in a casserole dish.
6. In a small bowl mix the apricot jam, Dijon and brown sugar until no streaks of mustard are visible. Use about half of the glaze to brush or spoon onto the top of the corned beef..
7. Bake for 30 minutes, then remove meat to a cutting board. Cut meat across the grain into about 1/2″ thick pieces. Shingle them onto a serving platter and serve the remaining glaze on the side.
8. VEGETABLES: If you want cabbage, onions, carrots and potatoes with the meal, prep them and add to the pot of simmering fluid you cooked the corned beef in. Pour out most of that liquid and simmer the vegetables in about 1″ of the water. Bring back to a simmer and allow vegetables to cook for about 20-25 minutes. Drain and serve alongside the corned beef.
Per Serving: 325 Calories; 20g Fat (54.2% calories from fat); 19g Protein; 18g Carbohydrate; trace Dietary Fiber; 70mg Cholesterol; 1636mg Sodium; 12g Total Sugars; 0mcg Vitamin D; 19mg Calcium; 2mg Iron; 413mg Potassium; 157mg Phosphorus.

Leave a Comment!