Thursday, March 17, 2011

Honey Marmalade Mustard Glazed Corned Beef


Ok so if you like corned beef at all I HIGHLY suggest you try this.  I mean like go out and buy a cut if you don't have one and make it tomorrow since you have probably already eaten your diner by the time you read this.  I think it is the best meal I have made all month...and I have had some good ones!  My husband and I couldn't stop all the "mmmmmm" noises...it was funny.  I served it with the roasted cabbage with lemon found at Kalyn's Kitchen, cream cheese and scallion mashed potatoes (I will post a recipe of that soon cause they were so good...) and the carrots that cooked with the corned beef.  My mouth was in heaven and yours will be too as soon as you cook this!

 For the beef:
1 corned beef
1 medium yellow onion, chopped
4 cloves garlic, smashed
2 carrots, quartered
2 celery ribs, quartered
3 bay leaves
1 teaspoon dried thyme or 2 sprigs fresh thyme
2 teaspoons black peppercorn
3 whole cloves
3-4 cups water

For the glaze:
1/3 cup marmalade
2 tablespoons honey
1 tablespoons brown sugar
1 tablespoons Dijon mustard
2 tablespoons grainy mustard

1. Preheat oven to 300° F.

2. Combine the marmalade, honey, brown sugar, Dijon, and grainy mustard. Set aside.

3. Trim corned beef of excess fat. Rinse and pat dry the beef. In a large dutch oven, heat 2 teaspoons olive or canola oil over medium-high heat. Add the beef to the pan and cook until browned, 2-4 minutes. Flip to the other side. Add the onion and garlic around the beef. Cook for 2-4 minutes more until the other side has browned.

4. Add the carrot, celery, bay leaves, thyme, peppercorn and cloves. Pour the 3-4 cups water into the pot (water should reach mid way point of the beef). Bring to a boil, cover, and transfer to the oven for 3-4 hours, or until meat is very tender.

5. Remove meat from the dutch oven. Preheat oven to 375 degrees F. Line a broiler pan with foil, then place the corned beef on top. Spread it with the glaze (reserving excess for serving) and bake at 375 degrees F for 10 minutes. Remove from the oven and let rest for 5-10 minutes before slicing. Serve topped with extra glaze and enjoy to your hearts content!

Recipe and photo found at Good Life Eats.





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