Sweet And Hot Corned Beef

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Westminster Divines

CATEGORY	CUISINE	TAG	YIELD
Meats		Corned beef	8	Servings

INGREDIENTS

4	lb	Fresh lean corned beef
1		Onion, peeled
4		Whole cloves
6		Black peppercorns
6		Garlic cloves
2		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.  Place corned beef in a large, heavy pot;
cover with water. Stud the  onion with cloves. Add to pot along with
the peppercorns, garlic and  chilies. 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. 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

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 12 Calories From Fat: <1 Total Fat: <1g Cholesterol: 0mg Sodium: 38.4mg Potassium: 42.9mg Carbohydrates: 2.8g Fiber: <1g Sugar: <1g Protein: <1g