Spicy Corned Beef
This corned beef is ideal for preparing ahead of time for guests. It is first cooked slowly in a broth infused with aromatic spices, citrus, and vegetables. Once chilled and thinly sliced, it is finished with a sweet and tangy glaze before baking. The result is a tender, flavourful centrepiece that can be served hot, with any remaining meat perfect for sandwiches or a hearty hash. The total preparation and cooking time is 205 minutes, serving six people.
Ingredients
- 5 lbs piece corned beef
- 1/4 teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon dill seed
- 6 whole cloves
- 1 cinnamon stick
- 1 garlic clove
- 1 medium onion, cut in chunks
- 2 celery ribs, cut in chunks
- 1/2 orange, unpeeled, cut in chunks
- 1/2 cup chili sauce
- 1 cup water
- 1/2 cup brown sugar, packed
Method
- Place all ingredients apart from the glaze components into a large stockpot and cover them with warm water.
- Bring the liquid to a boil, then reduce to a simmer. Cover the pot and cook for 40 minutes per pound, which should take around 2 1/2 hours.
- The corned beef is ready when it is tender but still holds its shape.
- Take the beef out of the cooking liquid, cover it, and allow it to cool completely before placing it in the fridge overnight.
- Once the meat is thoroughly chilled, cut it into very thin slices and arrange them in a 9x13 inch serving dish.
- Cover the dish and return it to the refrigerator.
- When ready to serve, heat your oven to 350*.
- Prepare the glaze by mixing together the chili sauce and water.
- Pour a sufficient amount of the glaze over the sliced beef to moisten it thoroughly, but do not submerge the meat.
- Scatter the packed brown sugar evenly over the top. Bake the dish uncovered for 30 minutes, or until the meat is hot and the sugar has become slightly crackly. For a more pronounced effect, you can briefly switch the oven to broil for a minute or two at the end.
Nutrition (per serving)
Sodium4442600 mg
Recipe details
CategoryMeat
Authorgrandma2969
