This Sweet & Hot Corned Beef is a comforting, hearty main dish that transforms humble ingredients into a restaurant-quality meal. The lean corned beef is gently simmered with aromatic onions, cloves, peppercorns, garlic, and dried chilies until fork-tender. For the finishing touch, it&# 226;ÂÂs glazed with bitter orange marmalade and baked to create a sticky, flavorful crust. The result is meat that is succulent inside with a complex, slightly spicy-sweet exterior. ItâÂÂs an ideal choice for Sunday dinners or special family gatherings where everyone wants something satisfying and unique.
Sweet & Hot Corned Beef
Description
This Sweet & Hot Corned Beef is a comforting, hearty main dish that transforms humble ingredients into a restaurant-quality meal. The lean corned beef is gently simmered with aromatic onions, cloves, peppercorns, garlic, and dried chilies until fork-tender. For the finishing touch, it&# 226;ÂÂs glazed with bitter orange marmalade and baked to create a sticky, flavorful crust. The result is meat that is succulent inside with a complex, slightly spicy-sweet exterior. ItâÂÂs an ideal choice for Sunday dinners or special family gatherings where everyone wants something satisfying and unique.Ingredients
Directions
-
Place the corned beef in a large, heavy pot and cover with cold water.
-
Stud the peeled onion with the whole cloves.
-
Add the studded onion, peppercorns, garlic cloves, and dried chilies to the pot with the beef.
-
Bring the water to a boil over medium-high heat.
-
Reduce heat to low, partially cover the pot, and simmer for 2 1/2 hours, or until the meat is tender.
-
Preheat the oven to 350ðF (175ðC).
-
Remove the beef from the pot and place it in a small, shallow baking dish.
-
Set aside 3/4 cup of the cooking liquid from the pot.
-
Sprinkle the beef with salt and freshly ground black pepper to taste.
-
Spread the bitter orange marmalade evenly over the top of the meat.
-
Pour the reserved 3/4 cup of cooking liquid into the bottom of the baking dish.
-
Bake for 25 minutes, basting occasionally with the pan juices.
-
Let the corned beef rest for about 15 minutes before slicing.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1521.5kcal
- % Daily Value *
- Total Fat 73.1g113%
- Saturated Fat 28.1g141%
- Cholesterol 354.1mg119%
- Sodium 357.9mg15%
- Total Carbohydrate 98.3g33%
- Dietary Fiber 37.9g152%
- Sugars 5.1g
- Protein 139.3g279%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
When purchasing corned beef, ask for the "first cut," which is the leanest part of the brisket.
If you prefer a spicier dish, add additional dried chilies to the simmering pot.
Allowing the meat to rest for 15 minutes after baking ensures it stays juicy and slices more cleanly.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
