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Prep Time: 25 Minutes Cook Time: 155 Minutes |
Ready In: 180 Minutes Servings: 6 |
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this is a perfect dish for entertaining because it can be made several days in advance.after cooking in a spicy broth and slicing, the beef is glazed with a tomato-brown sugar sauce..any leftovers can be used in corned beef hash or sandwiches.. Ingredients:
5 lbs piece corned beef |
1/4 teaspoon dried rosemary |
1 bay leaf |
1 teaspoon dill seed |
6 whole cloves |
1 cinnamon stick |
1 garlic clove |
1 medium onion, cut in chunks |
2 celery ribs, cut in chunks |
1/2 orange, unpeeled, cut in chunks |
1/2 cup chili sauce |
1 cup water |
1/2 cup brown sugar, packed |
Directions:
1. in a large stockpot, combine all of the ingredients except the glaze and cover with warm water.
2. Bring to a boil and simmer, covered, over medium-low heat for 40 minutes per pound, approximately 2 1/2 hours.
3. the meat should be tender, but not falling apart.
4. remove the beef from the broth, cover and cool, then refrigerate overnight.
5. when the meat is cold, slice it very thinly and place in a 9x13 serving dish.
6. cover and refrigerate.
7. to serve, preheat the oven to 350*.
8. make the glaze by combining the chili sauce and water.
9. pour just enough glaze over beef to moisten it well.it should not cover the meat entirely.
10. sprinkle the brown sugar over the top and bake the beef, uncovered for 30 minutes - or untl the meat is heated through and the sugar is a bit crackly.you may want to turn up the heat to broil for a minute or two to achieve this effect.
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