GLAZED CORNED BEEF

I'm not sure this recipe qualifies as vintage, but it is an old one.

1 corned beef brisket (3 to 4 lbs), trimmed

1 medium onion, sliced

1 celery rib, sliced

1/4 cup butter or margarine

1 cup packed brown sugar

2/3 cup ketchup

1/3 cup white vinegar

2 tbsp prepared mustard

2 tsp prepared horseradish. 

Place corned beef and contents of seasoning packet in a Dutch oven. cover with water. Add the onion and celery. Bring to a boil. Reduce heat; cover and simmer 2 1/2 hours or until the meat is tender, Drain and discard the liquid and vegetables. Place the beef on a rack in a shallow roasting pan; set aside. 

In a saucepan, melt the butter over medium heat. Stir in the remaining ingredients. Cook, stirring until the sugar is dissolved. Brush over the beef. Bake uncovered, at 325-degrees 25 minutes. Let stand 10 minutes before slicing to serve.

Yield: 12 servings

recipe and photo from TOH 2003