Sweet and hot corned beef

Yield: 8 Servings

Measure Ingredient
4 pounds Fresh lean corned beef
1 large Onion, peeled
4 \N Whole cloves
6 \N Black peppercorns
6 \N Garlic cloves
2 smalls Dried chilies
\N \N Salt to taste
\N \N Freshly ground black pepper to taste
½ cup Bitter orange marmalade

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 2½ hours or until meat is tender.

Preheat oven to 350'F.

4. 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.

Per serving: 476 calories, 31 grams fat, 157 milligrams cholesterol.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.

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