Sweet and Hot Corned Beef
- 4 pounds corned beef
- 1 large onions peeled
- 4 each cloves whole
- 6 each black peppercorns
- 6 each garlic cloves
- 2 small hot chili peppers dried
- 1/2 cup 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.
- 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 350F (180C).
- 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.
corned beef, onions, black peppercorns, garlic, hot chili peppers, orange marmalade
Taken from recipeland.com/recipe/v/sweet-hot-corned-beef-42523 (may not work)