Sweet & Hot Corned Beef
Yield
4 servingsPrep
20 minCook
3 hrsReady
3 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
corned beef
lean, fresh |
|
| 1 | large |
onions
peeled |
|
| 4 | Whole |
cloves
|
*
|
| 6 | each |
black peppercorns
|
*
|
| 6 | each |
garlic cloves
|
|
| 2 | small |
hot chili peppers
dried |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| ½ | cup |
orange marmalade
bitter |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
corned beef
lean, fresh |
|
| 1 | large |
onions
peeled |
|
| 4 | Whole |
cloves
|
*
|
| 6 | each |
black peppercorns
|
*
|
| 6 | each |
garlic cloves
|
|
| 2 | small |
hot chili peppers
dried |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 118 | ml |
orange marmalade
bitter |
|
Directions
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℃).
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.
