Yield: 8 Servings
|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.