CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
|
Corned beef |
8 |
Servings |
INGREDIENTS
4 |
lb |
Fresh lean corned beef |
1 |
lg |
Onion, peeled |
4 |
|
Whole cloves |
6 |
|
Black peppercorns |
6 |
|
Garlic cloves |
2 |
sm |
Dried chilies |
|
|
Salt to taste |
|
|
Freshly ground black pepper to taste |
1/2 |
c |
Bitter orange marmalade |
INSTRUCTIONS
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 2 1/2 hours or until meat is tender.
Preheat oven to 350'F.
4. Remove beef to a small, shallow baking dish. Set aside 3/4 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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
A Message from our Provider:
“To dyslexic atheist: There is a dog”