One of those good old favourites for dinner is corned beef. Always served with mashed potato, steamed veges and a good lashing of white sauce. Yum Yum! I hadn’t actually considered that there could be any other way to eat corned beef, except in a sandwich the next day, of course! So when I came across a recipe in Grandma’s cookbooks for Baked Glazed Corned Beef, I just had to give it a go, to find out what was different about this way of cooking it.

It gave the beef a beautiful sweet and sticky layer which took it from just a simple home meal, to one you would be happy to serve at a winter dinner party. I still served it with a white sauce – old habits die hard – but you could easily serve it without or with a spoonful of mustard on the side. So next time you are having a good old corned beef dinner, why not spice things up a little with this variation.

You actually still cook the beef the same way initially; simmering in a large pot of water, with various seasonings. I used this recipe, but feel free to use your own. Once the Beef is cooked, you then rub it with butter and stud it with the cloves.

Then you make a paste with the brown sugar and mustard and put it over the top and sides of the beef.

Pour cup of the orange juice into the pan and bake in a slow oven (150 degrees C) for about an hour. Baste often with the juices from the pan and if the liquid is drying up you can continue to add more orange juice, I think I used about 600ml. After half an hour, add a little extra brown sugar to the top of the beef.