Sweet & Hot Corned Beef
Submitted by MRM81
Corned beef simmered with garlic, cloves, and dried chilies, then glazed with bitter orange marmalade and roasted. Sweet heat meets briny, fork-tender beef in every slice.
YIELD
4 servingsPREP
20 minCOOK
3 hrsREADY
3 hrsThis isn’t your standard boiled corned beef sitting in a puddle of cabbage water.
The brisket gets a long, slow simmer with clove-studded onion, whole peppercorns, garlic, and dried chilies that build layers of spicy, aromatic flavor right into the meat.
Then it gets pulled out, slathered in bitter orange marmalade, and finished in the oven where that glaze caramelizes into a sticky, burnished crust.
The sweet citrus and slow-building chili heat make this one you’ll want to carve thick and serve proud.
Pro Tips
- Use bitter (Seville) marmalade if you can find it. The bitterness cuts through the richness of the beef in a way regular marmalade can’t.
- Don’t skip the basting. Those pan juices mixing with the melting marmalade create a glossy, flavor-packed glaze.
- Save the cooking liquid. It’s basically a spiced beef broth. Use it for soup, cooking beans, or braising greens.
- Let it rest 10 minutes before slicing against the grain for the most tender results.
Ingredients
Directions
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 2½ hours or until meat is tender.
Preheat oven to 350℉ (180℃).
Remove beef to a small, shallow baking dish .
Set aside ¾ 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.
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