Best Sweet & Hot Corned Beef
Yield
16 servingsPrep
30 hrsCook
3 hrsReady
3½ hrsIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
4 | pounds |
corned beef
fresh |
|
1 | large |
onions
peeled |
|
4 | cloves, whole |
*
|
|
6 | black peppercorns |
*
|
|
6 | garlic cloves |
*
|
|
2 |
hot chili peppers
dried, small |
*
|
|
salt
to taste |
*
|
||
black pepper
freshly ground, to taste |
*
|
||
½ | cup |
orange marmalade
bitter |
|
Directions
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.
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