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Best Sweet & Hot Corned Beef

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Best Sweet and Hot Corned Beef recipe

 

Yield

16 servings

Prep

30 hrs

Cook

3 hrs

Ready

hrs

Ingredients

Amount Measure Ingredient Features
4 pounds corned beef
fresh
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1 large onions
peeled
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4 cloves, whole * Camera
6 black peppercorns * Camera
6 garlic cloves * Camera
2 hot chili peppers
dried, small
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salt
to taste
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black pepper
freshly ground, to taste
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½ cup orange marmalade
bitter
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 133g (4.7 oz)
Amount per Serving
Calories 318 61% from fat
 % Daily Value *
Total Fat 22g 33%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 111mg 37%
Sodium 1294mg 54%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 42g
Vitamin A 0% Vitamin C 4%
Calcium 2% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
 

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