Best Sweet and Hot Corned Beef
Best Sweet and Hot Corned Beef recipe 25
hot chili peppers
freshly ground, to taste
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.
Place corned beef in a large, heavy pot; cover with water.
Stud the onion with cloves.
Add to pot along with the peppercorns, garlic and chilies.
Bring to a boil over medium-high heat.
Reduce heat to low, partially covered and simmer for 2½ hours or until meat is tender.
Preheat oven to 350℉ (180℃) F.
Remove beef to a small, shallow baking dish. Set aside ¾ 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.