Sweet and Hot Corned Beef Recipe - Cooking Index
Sweet and Hot Corned Beef Recipe - Cooking Index
| 4 lbs | 1816g / 64oz | Fresh lean corned beef |
| 1 lb | 454g / 16oz | Onion - peeled (large) |
| Whole cloves | ||
| Black peppercorns | ||
| 4 | Garlic - minced | |
| 1 | Dried chilies (small) | |
| Salt and fresh ground pepper | ||
| 1/2 cup | 118ml | Bitter orange marmalade |
When you buy corned beef, ask for the "first cut," which is the leanest part. If you prefer your meat more piquant, add a few chilies to the pot. Let the corned beef rest about 15 minutes after baking, for smoother, easier slicing.
1. Place corned beef in a large, heavy pot; cover with water.
2. Stud the onion with cloves. Add to pot along with the peppercorns, garlic and chilies.
3. Bring to a boil over medium-high heat. Reduce heat to low, partially covered and simmer for 2 1/2 hours or until meat is tender. Preheat oven to 350F.
4. Remove beef to a small, shallow baking dish. Set aside 3/4 cup cooking liquid. Sprinkle meat with salt and pepper, then spread marmalade over top. Pour reserved cooking liquid into pan. Bake 25 minutes, basting occasionally.
Source:
Mike Orchekowski
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