Corned Beef With Sticky Redcurrant Glaze

• 3 1/3 lbs corned beef
• 2 None bay leaves
• 1/4 cup malt vinegar
• 1/4 cup firmly packed brown sugar
• 8 None black peppercorns
• 8 None cloves
• 1 None onion, coarsely chopped
• 1 None celery stalk, trimmed and coarsely chopped
• 1 3/4 lbs baby carrots
• 1 tbsp olive oil
• 2 cloves garlic, crushed
• 1 1/2 cups chicken stock
• None None FOR THE STICKY REDCURRANT GLAZE
• 3/4 cup redcurrant jelly
• 1/4 cup port
• 1 tbsp fresh rosemary leaves

1. Place corned beef, bay leaves, vinegar, sugar, peppercorns, cloves, onion and celery in large saucepan. Cover with cold water; bring to a boil. Reduce heat to low; simmer, uncovered, for 1 hour. Remove beef from stock.
2. Preheat the oven to 425u0b0F. For the redcurrant glaze, bring jelly, port and rosemary to a boil in a small saucepan. Reduce heat to low; simmer, uncovered, for 5 mins or until glaze thickens slightly.
3. Place beef in large flameproof baking pan. Brush with half of glaze. Add carrots to pan; drizzle with combined oil and garlic. Roast, uncovered, for 30 mins or until browned and tender, brushing beef occasionally with remaining glaze. Remove beef and carrots from pan; cover to keep warm.
4. Add chicken stock to pan; bring to a boil. Reduce heat to low; simmer, stirring, until sauce thickens slightly. Serve beef and carrots topped with sauce.

beef, bay leaves, malt vinegar, brown sugar, black peppercorns, cloves, onion, celery stalk, baby carrots, olive oil, garlic, chicken stock, sticky redcurrant, redcurrant jelly, port, rosemary

Taken from recipes-plus.com/api/v2.0/recipes/35167 (may not work)