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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