View Recipe

My Store: Store Details (change)

DIRECTIONS

Cover the meat with water; add the onions, bay leaf, garlic, rosemary, carrots, celery, turnips, and a few cloves. Bring to a boil, then simmer slowly, covered, for about 3 hours or until tender.
To make the glaze, place the olive oil, mustard, ketchup, vinegar, molasses, and brown sugar in a saucepan. Bring all the ingredients to a boil. Add the pineapple and mango to some of the sauce in the pan and cook for a few minutes, turning occasionally.
Drain the corned beef and put it in a roasting pan. Pour the glaze with the fruits and remaining cloves over the corned beef. Bake it in a preheated 350-degree oven, basting occasionally, for 30 minutes. Slice and serve.