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Related recipes: Beef, Beef Brisket, Carrots, Citrus, Main Dishes, National Cattlemans Beef Association
Add these dishes to make a full meal:
Yield: 6 servings
2- 1/2 to 3- 1/2 -pound boneless corned beef brisket
1 lb carrots, sliced (1/2-inch)
1 medium onion, cut into 8 wedges
Glaze:
1/3 cup orange juice
1/4 cup packed brown sugar
1/2 tsp cornstarch
1 Tbs butter
1 tsp grated orange peel
Place corned beef brisket in Dutch oven; add water to cover. Bring just to a simmer; do not boil. Cover tightly and simmer 2-1/2 to 3-1/2 hours or until fork-tender.
Combine orange juice, sugar and cornstarch in small saucepan. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in butter and orange peel.
Cook carrots in boiling water in medium saucepan 10 minutes. Add onion; continue cooking 5 minutes or until just tender. Drain; return to saucepan.
Remove brisket from water; trim fat. Place on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Brush top of brisket with 2 tablespoons glaze. Broil 3 minutes or until glazed.
Pour remaining glaze over vegetables; cook over medium-high heat 1 to 2 minutes or until glazed. Carve brisket diagonally across the grain. Serve with vegetables.
Makes 6 to 8 servings.
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
