Sweet & Hot Corned Beef Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
4 lbs: Fresh lean corned beef,
1 large: Onion, peeled
4: Whole cloves,
6: Black peppercorns,
6: Garlic cloves,
2 small: Dried chilies,
Salt to taste,
Freshly ground black pepper to taste,
1/2 cup: Bitter orange marmalade,
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.
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.
Per serving: 476 calories, 31 grams fat, 157 milligrams cholesterol.
Source from luhu.jp
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.
Per serving: 476 calories, 31 grams fat, 157 milligrams cholesterol.
Source from luhu.jp
Tags
Corned beef